Soup of the week for Souper Sunday: Spicy pasta soup

This week I served a

Spicy pasta soup

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


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
1 tablesp.   Pesto


  Good Food Magazine, March 2009, p.94

  Edited *RK* 03/06/2009 by
  Ulrike Westphal


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


This is my 7th post for Debbie’s Souper Sunday

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