This is a recipe I have had in my head for years, I cannot guess where it started or who I borrowed it from, but it is the simplest of dishes and performs wonderfully with minimum effort. The veggies you add can vary according to what's lingering in your fridge if you haven't had time to shop, but of course fresh is best!

Here I have used red peppers; bursting with Vitamin C and phytochemicals, courgette and cherry tomatoes. I also used a teeny bit of chorizo - buy the best you can get your hands on, it keeps well in the fridge and is very handy to have as backup when you're under pressure.

Spelt pasta is great for anyone who doesn't tolerate wheat well. It does contain gluten, so is not suitable for coeliacs. It is an ancient grain and contains less gluten than many other more cultivated wheats, so is usually easier to digest. If using spelt watch the time, I find it cooks more quickly than durum wheat, about 7-8 minutes. It also has a wondefully nutty flavour and really does taste best slightly al dente, so don't over cook it, it will continue cooking once you have strained it.

Ingredients:

1 small onion, finely chopped
2 cloves garlic, crushed & finely chopped
1 small chilli, finely chopped
1 red pepper roughly chopped
½ courgette roughly chopped
Small amount of Chorizo sausage, sliced into thinnish slices
6 Cherry tomatoes, quartered
1 tin chopped tomatoes
1 dsp balsamic vinegar
Sea salt & black pepper
Wholewheat or spelt pasta (about a handful per person)

1. In a medium sized saucepan, gently sauté the onion, garlic & chilli with some olive oil & butter. (I like to put everything in the pan at the same time, if you put into hot oil, the garlic burns quite easily)
2. Once the onion mix is soft & turning golden, add the veg and a twist of pepper
3. Saute on a medium heat for about 5 minutes, stirring occasionally.
4. Boil the kettle for pasta
5. Once the veg is beginning to soften, add the tin of tomatoes and balsamic vinegar
6. Add the chorizo and leave to simmer
7. Add the pasta to the pot of boiling water (I like to use fusilli or penne as it holds the sauce nicely) with some sea salt (not too much, as the chorizo can be quite salty)
8. Once the pasta is ready, divide up into bowls & pile the sauce on top.

This is particularly yummy garnished with some coriander and grated parmesan.