Spicy pasta soup

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1. Video tutorial: Making soup

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.
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.

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.

PER SERVING (WITHOUT TARTS)

218 kcalories, protein 7g, carbohydrate 29g, fat 9 g, saturated fat 1g, fibre 5g, salt 1.2 g

Latest comments and suggestions

• Liezel

  24 March 2009

  Liezel rated and commented on this recipe

  

  I really liked this sopu. I was a bit worried that my hubby wouldn't, but he surprised me by telling me he liked it before I even asked. I sprinkled some parmesan on top before serving, lovely.

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• Frantic Flapjack

  25 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good soup. I didn't have any olives so used half a tin of black eyed beans in their place and used macaroni instead of the spaghetti. Wasn't sure the tarts were going to be a good accompaniment, but they were a hit with the family and a bit different to serve with soup.

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• jax

  07 June 2009

  jax rated and commented on this recipe

  

  Fabulous soup recipe! So quick and easy to prepare from storecupboard ingredients, really tasty, filling and adaptable too. It'as fast becoming a favourite for midweek meals.

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• globaholic

  23 October 2009

  globaholic rated and commented on this recipe

  

  We love this soup - really filling and tasty. Low cal too.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

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

PER SERVING (WITHOUT TARTS)

218 kcalories, protein 7g, carbohydrate 29g, fat 9 g, saturated fat 1g, fibre 5g, salt 1.2 g

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