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Total Time
45mins
Prep 10 mins
Cook 35 mins

Fresh torn basil leaves can be used instaed of the pesto.

Ingredients Nutrition

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.