If you have small cherry or date tomatoes, simply quarter them. Otherwise, cover larger tomatoes with boiling water for two minutes, then drain and put into cold water, at which point the skins should pull away easily. Roughly chop the flesh. (Or use tinned tomatoes, drained, if you prefer.)

In a large saute pan or casserole with a lid, warm the olive oil with the onion and peppers, season with a little salt and cook, stirring, for five minutes.

Cover the pan and cook for 10 minutes, in which time the vegetables will soften and collapse a bit. Add the tomatoes, potatoes, garlic, chilli and another pinch of salt, cover again and cook for 30 minutes, until the potatoes are tender.

Uncover and cook for a final five or 10 minutes. If at any point the pan seems dry, add a bit of water; if it seems too watery, carry on cooking. The end result should be soft and saucy. Season to taste and stir.

Divide the contents of the pan into two parts, one a bit bigger than the other. While you boil 400-500g of fusilli in salted water, gently reheat the smaller portion, using the back of a wooden spoon to break up any larger pieces, and add a handful of torn basil and a few red chilli flakes, if you want. Add the cooked pasta to the pan, along with some of the pasta cooking water to loosen, if you think it needs it.

Now that the weather is warm, it is a good idea to keep the rest of the sauce in the fridge until you are ready to use it. Reheat it gently, rip in add a handful of basil and serve topped with fried or poached eggs, or a thick slice of feta.