Vegan Gluten-Free Pasta
Ingredients
- 200 g / 7 oz rigatoni or penne pasta (GF if needed)
- 20 ml / 4 tsp extra virgin olive oil
- 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks
- 2 garlic cloves, roughly chopped
- salt and black pepper, to taste
- 2 large ripe tomatoes, peeled and chopped
- 8 cherry tomatoes, halved
- a good pinch of sugar (optional)
- 2 tsp balsamic vinegar
- a good pinch of chilli flakes (I used fine Korean chilli flakes)
- 4 charred artichoke heart halves, chopped
- 8 Kalamata olives, de-stoned and chopped
- chopped fresh parsley, to garnish (optional)
Preparation
Cook the pasta according to package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large pan over medium heat.
Add the chopped garlic and zucchini chunks, sauté for a few minutes until softened.
Add the peeled and chopped tomatoes, halved cherry tomatoes, sugar (if using), balsamic vinegar, chilli flakes, salt, and pepper. Cook until the tomatoes break down into a sauce.
Stir in the chopped artichoke hearts and Kalamata olives.
Drain the pasta and add it to the pan with the sauce. Toss to combine.
Garnish with chopped fresh parsley if desired.
