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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Fresh torn basil leaves can be used instaed of the pesto. Ingredients:
1 tablespoon olive oil, plus extra for drizzling |
1 red onion, finely chopped |
1 red chili pepper, deseeded and finely sliced |
2 (14 ounce) cans egg tomatoes |
4 cups vegetable broth |
4 ounces spaghetti, broken up |
4 tablespoons black olives, chopped finely |
2 tablespoons capers, drained and chopped |
1 tablespoon pesto sauce |
Directions:
1. Heat the oil in a large saucepan. Add the onion and chili, then cook for 10 minutes until softened.
2. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the broth.
3. Cover, bring to the boil, remove the lid then simmer for 5 minutes.
4. Add the spaghetti, then simmer for 6-8 minutes until it is cooked. Stir in the olives, capers and pesto then serve with a drizzle of olive oil.
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