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Gently cook the onion in the oil in a large pan until translucent.
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Add the garlic and cook for a minute or so, before adding the tomatoes (either fresh, or a can of chopped, or both).
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Toss in all the chopped vegetables and olives.
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Add the oregano and chilli and bring to the boil, before reducing to a very, very gentle simmer.
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Cover and leave to cook slowly for as long as possible. I like to leave it for around 3 or 4 hours.
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Once cooked, all the vegetables will have broken down and melded together. Taste and season with balsamic.
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Boil a pan of water for the pasta and serve with a very light smattering of parmesan.