Ingredients:

• Literally as many different types of vegetables as you want but keep the ratio to roughly around 1/3 tomatoes to 2/3 your wildest veggie dreams. Finely chop them all.

• I like to use: tomatoes, mushrooms, aubergines, carrots, courgettes, and capers

• 1 tsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves

• 2 tbsp tomato purée

• 2-3 tsp balsamic vinegar (not glaze)

• Sprinkling of dried oregano

• 1 tsp dried chilli flakes

• Handful of black olives (Rinse them if they're too briney)

• 300g wholewheat fusilli

• Gently cook the onion in the oil in a large pan until translucent.

• Add the garlic and cook for a minute or so, before adding the tomatoes (either fresh, or a can of chopped, or both).

• Toss in all the chopped vegetables and olives.

• Add the oregano and chilli and bring to the boil, before reducing to a very, very gentle simmer.

• Cover and leave to cook slowly for as long as possible. I like to leave it for around 3 or 4 hours. 

• Once cooked, all the vegetables will have broken down and melded together. Taste and season with balsamic. 

• Boil a pan of water for the pasta and serve with a very light smattering of parmesan.