Spicy pasta soup

Serves 4 Prep 10 mins Cook 35 mins

1 tbsp olive oil, plus extra to serve

1 red onion, finely chopped

1 red chilli, deseeded and finely sliced

800g whole plum tomatoes

1 litre vegetable stock

100g broken spaghetti

4 tbsp chopped pitted black olives

2 tbsp capers, drained, rinsed

and chopped large handful basil leaves, roughly

torn (or 1 tbsp pesto)

1 Heat the oil in a heavy-based saucepan with a lid. 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, then remove the lid and simmer for 5 mins.

2 Add the spaghetti and simmer for 6- 8 mins until just cooked. Stir in the olives, capers and basil or pesto. Serve with a drizzle of olive oil. PER SERVING 218 kcals, fat 9g, saturates 1g, carbs 29g, sugars 10g, fibre 5g, protein 7g, salt 1.2g

Serve with

Antipasto tarts Heat oven to 190C/170C fan/gas 5. Divide a 375g pack ready-rolled puff pastry into eight rectangles. Transfer to a baking sheet, then score a 1cm border around the edges. Brush the edges with a little beaten egg, then bake for 15 mins until risen and golden. Gently squash the risen centres, then spread with 3 tbsp fresh pesto and top with 200g mixed antipasto (such as red peppers and artichokes). Scatter with some

basil and rocket leaves, then serve. PER TART 228 kcals, fat 15g, saturates 5g, ECTDU I UWICTU I ƂDTG I RTQVGKP I UCNV I