Spicy pasta soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oilplus extra for drizzling
- 1 red onionfinely chopped
- 1 red chillideseeded and finely sliced
- 800g can whole plum tomato
- 1l vegetable stock
- 100g broken spaghetti
- 4 tbsp chopped pitted black olives
- 2 tbsp chopped capersdrained and rinsed
- large handful basilleaves, roughly torn, or 1 tbsp pesto
Nutrition: per serving (without tarts)
- kcal218
- fat9g
- saturates1g
- carbs29g
- sugars10g
- fibre5g
- protein7g
- salt1.2glow
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.
