Vegan Summer Pasta
- 8 ounces Tri-Color Pasta
- 4 teaspoons Extra Virgin Olive Oil
- 1 Medium Size Zucchini
- 2 cloves Garlic
- 2 Ripe Tomatoes ( Peeled and Choopped)
- 8 Cherry Tomatoes ( halved)
- 2 teaspoons Balsamic Vinegar
- a good pitch Chilli Flakes
- 4 charred artichoke heart halves, chopped
- 8 Kalamata olives, de-stoned and chopped
- chopped fresh parsley, to garnish
- salt and black pepper, to taste
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Cook the pasta just short of al dente (the pasta I used takes 12 min to cook al dente, I cooked it for 11 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
Heat up 2 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Once hot, add zucchini and fry it on a gentle heat until caramelised, stirring from time to time.
Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently. Do not let it brown as it will make it taste bitter.
Season with salt and pepper and transfer out of the pan. Set aside.
Add chopped tomatoes and a good splash of water (or vegan wine if you’d like) into the same pan.
Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chilli if using. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed – remember that olives will add saltiness. At this point you may want to add a touch more olive oil for a more luxurious finish.
Finally return fried zucchini and add chopped artichoke hearts and olives to the pan.
Divide between two bowls and sprinkle with fresh parsley.