Spicy Pasta Soup

• 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

1. Heat the oil in a large saucepan.
2. Add the onion and chili, then cook for 10 minutes until softened.
3. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the broth.
4. Cover, bring to the boil, remove the lid then simmer for 5 minutes.
5. Add the spaghetti, then simmer for 6-8 minutes until it is cooked.
6. Stir in the olives, capers and pesto then serve with a drizzle of olive oil.

olive oil, red onion, red chili pepper, egg tomatoes, vegetable broth, black olives, capers, pesto sauce

Taken from www.food.com/recipe/spicy-pasta-soup-354372 (may not work)