large handful basil leaves, roughly torn, or 1 tbsp pesto
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.
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.