Inspired by simple Italian home cooking, this summery tomato pasta is packed with vegetables. The celery, car­rot and onion are known as soffritto, the basis of many Italian dishes

INGREDIENTS

• 3x400g tins of diced tomatoes
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, crushed
• 2 chicken breasts, cut into smaller cubes
• White wine (optional)
• Capers and pine nuts (optional)
• 500g pack of pasta

METHOD

Finely chop the onion, celery and carrot. In a large frypan or large saucepan, fry the onion, celery, carrot and garlic in olive oil until softened. Add the cubed chicken and fry until sealed. Add tomatoes and ½ cup of water or white wine, and the capers and pinenuts if you’re using them. Add the lid and simmer for 20-30 minutes. Meanwhile, cook the pasta and then add pasta to the sauce to serve. Top with parsley and parmesan cheese. This is a great recipe to customise according to your preferences – you could consider adding fresh basil leaves, spinach, chorizo, bacon or mushrooms