Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard
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 tomato
- 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
Method
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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.
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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.