Spicy pasta soup
Spicy pasta soup
Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard
- Prep: 10 mins
Cook: 35 mins - Serves 4
- Easy
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 tomatoes
- 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
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.
Method
-
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.
-
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.
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