I don't claim to be a masterchef of any description. I can cook (generally following a recipe). I have a massive collection of recipe books - because I like the pictures but I rarely use them, tending to rely on my tried and true favourites. Although, we do challenge ourselves to cook something new a couple of times a month - just for variety, and to try and add some new faves to our repetoire! That's how we came across the Spinach and Coppa spaghetti from the Women's Weekly Italian Cooking Class book.
1 clove of crushed garlic
small red capsicum (finely chopped)
small brown onion (finely chopped)
1 small red chilli chopped (or the equivalent from a jar or tube for us!)
6-8 slices of smoked ham (finely chopped)
baby spinach leaves (finely chopped)
The most time consuming thing is the cutting. I often use scissors to cut the spinach leaves, and always use my "stick blender with food processor attchment" to chop the onions and garlic (quick with no tears). Matilda loves to help with dinner so if we're in less of a hurry she will cut the capsicum or ham or both.