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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
  • Serves 4
  • Easy
  • Calories 218
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 10
  • Protein 7
  • Fat 9
  • Fibre 5
  • Salt 1.2

Nutrition per serving

  • Calories 218
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 10
  • Protein 7
  • Fat 9
  • Fibre 5
  • Salt 1.2

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

Tip

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

  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.

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