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Ingredients

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.

Goes well with

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A star rating of 4.2 out of 5.15 ratings
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