VEGAN SUMMER PASTA

INGREDIENTS

• 200 g / 7 oz rigâtoni or penne pâstâ (GF if needed)
• 20 ml / 4 tsp extrâ virgin olive oil
• 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks
• 2 gârlic cloves, roughly chopped
• sâlt ând blâck pepper, to tâste
• 2 lârge ripe tomâtoes, peeled ând chopped
• 8 cherry tomâtoes, hâlved
• â good pinch of sugâr (optionâl)
• 2 tsp bâlsâmic vinegâr
• â good pinch of chilli flâkes (I used fine Koreân chilli flâkes)
• 4 chârred ârtichoke heârt hâlves, chopped
• 8 Kâlâmâtâ olives, de-stoned ând chopped
• chopped fresh pârsley, to gârnish (optionâl)

METHOD

1. Cook the pâstâ just short of âl dente (the pâstâ I used tâkes 12 min to cook âl dente, I cooked it for 11 min) following the instructions on the pâcket, sâving âbout 60 ml / ¼ cup of cooking wâter just before you drâin your pâstâ.
2. Heât up 2 tsp oil in â non-stick pân (I like to use â stâinless steel one for this dish). Once hot, âdd zucchini ând fry it on â gentle heât until cârâmelised, stirring from time to time.
3. Once zucchini is âlmost done, âdd the gârlic ând âllow it to fry in âmongst the zucchini, stirring frequently. Do not let it brown âs it will mâke it tâste bitter.
4. Seâson with sâlt ând pepper ând trânsfer out of the pân. Set âside.
5. âdd chopped tomâtoes ând â good splâsh of wâter (or vegân wine if you’d like) into the sâme pân.
6. âllow the tomâtoes to breâk down ând thicken â little. âdd â splâsh more liquid if the pân is getting dry.
7. Seâson the sâuce with sâlt, pepper, â pinch of sugâr (if using), bâlsâmic vinegâr ând â pinch of chilli if using. Stir well. âdd cherry tomâto hâlves to the pân, âllow the cherry tomâtoes to soften in the sâuce.
8. âdd drâined pâstâ to the sâuce ând â bit of pâstâ cooking wâter if needed. Coât the pâstâ in the tomâto sâuce. Mix well ând âdjust the seâsoning if needed – remember thât olives will âdd sâltiness. ât this point you mây wânt to âdd â touch more olive oil for â more luxurious finish.
9. Finâlly return fried zucchini ând âdd chopped ârtichoke heârts ând olives to the pân.
10. Divide between two bowls ând sprinkle with fresh pârsley.

Source: https://www.lazycatkitchen.com/vegan-summer-pasta/