Spicy pasta soup

• olive oil↗ tbsp

  plus extra for drizzling

• red onion↗

  finely chopped

• red chilli↗1

  deseeded and finely sliced

• can whole plum tomato↗800g g
• vegetable stock↗1l l
• broken spaghetti100g g
• chopped pitted black olives tbsp
• chopped capers2 tbsp

  drained and rinsed

• large handful basil↗

  leaves, roughly torn, or 1 tbsp pesto

Step-by-step instructions

1. 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. 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.