Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard
Prep:10 mins
Serves 4
1 tbsp olive oil, plus extra for drizzling1 red onion, finely chopped1 red chilli, deseeded and finely sliced800g can whole plum tomato1l vegetable stock100g broken spaghetti4 tbsp chopped pitted black olives2 tbsp chopped capers, drained and rinsedlarge handful basil leaves, roughly torn, or 1 tbsp pesto
STEP 1Heat 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.STEP 2Add 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.
