This week I served a
Spicy pasta soup
I don’t know the name of the chili, but for son no.1 and the guest it was too hot. Son no. 2 didn’t find it hot and for me it was just right. I served it with coconut & almon naan, it took some heat.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Spicy pasta soup |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| 1 | tablesp. | Olive oil, plus extra for drizzling | |
| 1 | Red onion, finely chopped | ||
| 1 | Red chilli, deseeded and finely sliced | ||
| 800 | grams | Can whole plum tomatoes | |
| 1 | liter | Vegetable stock,1 3/4 pints | |
| 100 | grams | Broken spaghetti, 4 oz | |
| 4 | tablesp. | Chopped pitted black olives | |
| 2 | tablesp. | Chopped capers, drained and rinsed | |
| Large handful basil leaves, roughly torn | |||
| Or | |||
| 1 | tablesp. | Pesto |
Source
| Good Food Magazine, March 2009, p.94 |
| Edited *RK* 03/06/2009 by | |
| Ulrike Westphal |
Directions
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. 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.
:PER SERVING 218 kcals, protein 7g, carbs 29g, fat 9g, sat fat 1 g, fibre 5g, sugar log, salt 1.20g
: PREP 10 mins
:COOK 35 mins
:Good source of vitamin C,
:counts as 2 of 5-a-day
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This is my 7th post for Debbie’s Souper Sunday
