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

This is a great recipe to customise according to your preferences – you could consider adding fresh basil leaves, spinach, chorizo, bacon, capers, pine nuts or mushrooms.

Ingredients:

3 400g 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, cubed

White wine (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.