- 1 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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 caper, drained and rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- large handful basil leaves, roughly torn, or 1 tbsp pesto
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
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.