This is a quick, and also very easy, recipe with lots of options and modifications available. It is particularly nice with leftover grilled sausages or roast chicken. If you always have the staples on hand, you will always have an easy dinner to fall back on.

1 tbsp Extra Virgin Olive Oil
1 med brown onion, chopped
2- 3 med garlic cloves, sliced
1 cup mushrooms, sliced (optional)
1 cup zucchini, sliced thin, or other vegetable, cut in bite size pieces to substitute
1 can diced tomatoes
1/4 -1/2 cup white wine
1/4 cup low sodium chicken broth
1 tsp capers, drained
1/2 tsp chili pepper flakes
1 tsp dried oregano
1/4 tsp dried rosemary (I use the Fresh As brand)
Salt & Pepper
250 grams short pasta, such as Fusilli or Penne, cooked to package directions and drained
grated Parmesan, to taste

1.  Heat olive oil in a large non-stick pan over medium high heat until shimmering. Add onions and garlic and saute until soft
2. Add mushrooms (if using), and saute until they begin to soften and most of their moisture has cooked off. (If using a longer cooking vegetable instead of zucchini, add now and saute for 1-2 minutes, combining well with other ingredients)
3.  Add 1/4 cup white wine, bring to boil while scraping the pan, and cook down by half
4. Add seasoning (except salt and pepper), combine well and cook for 1 minute
5. Add tomatoes and capers, cook for 1 minute while stirring to combine all ingredients
6. Add broth and more wine if needed, bring to a boil then lower heat and simmer low, uncovered, for 10 – 12 minutes
7. Add zucchini (if using), cover and cook until done
8. Add salt and pepper to taste
9. Optional:  Add leftover grilled sausage slices, roast chicken pieces or smoked fish, cooked shrimp, etc, for the last few minutes until warm
10. Add cooked pasta to the pan and stir through well to combine with sauce and other ingredients
11. Plate up and grate Parmesan over to taste

Serves 2 – 4