Name: Spicy pasta soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil plus extra for drizzling; 1 red onion finely chopped; 1 red chilli deseeded and finely sliced; 800g can whole plum tomato; 1l vegetable stock; 100g broken spaghetti; 4 tbsp chopped pitted black olives; 2 tbsp chopped capers drained and rinsed; large handful basil leaves, roughly torn, or 1 tbsp pesto

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Spicy pasta soup

Spicy pasta soup

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.2 out of 5.15 ratingsRate

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Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard

Vegetarian

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Spiced citrus bean soup

A star rating of 4 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
1 red onion

finely chopped
1 red chilli

deseeded and finely sliced
800g can whole plum tomato
1l vegetable stock
100g broken spaghetti
4 tbsp chopped pitted black olives
2 tbsp chopped capers

drained and rinsed
large handful basil

leaves, roughly torn, or 1 tbsp pesto

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Nutrition: per serving (without tarts)

kcal218
fat9g
saturates1g
carbs29g
sugars10g
fibre5g
protein7g
salt1.2g

low

Method

step 1

Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.
step 2

Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.

RECIPE TIPS

ANTIPASTO TARTS

Heat oven to 190C/fan 170C/gas 5. Divide a 375g pack ready-rolled puff pastry into 8 rectangles. Transfer to a baking sheet, then score a 1cm border around the edges. Brush edges with a little beaten egg, then bake for 15 mins until risen and golden. Gently squash the risen centres. Spread with 3 tbsp fresh pesto, then top with 200g mixed antipasto (such as red peppers and artichokes; we used Sacla). Scatter on basil and rocket leaves, then serve.

Recipe from Good Food magazine, March 2009

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A star rating of 4.2 out of 5.15 ratings

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