Olive and Courgette Pasta

Ingredients

• 200 g pasta bucatini
• 1 large garlic clove, finely diced
• 2 shallots, finely diced
• 1 tbsp olive oil
• 3 tbsp tomato puree
• 100 g pitted olives (of choice)
• 1 large courgette, diced
• A handful of fresh basil and thyme
• Salt and pepper to taste
• 3 tbsp nutritional yeast (or plant-based Parmesan)

Instructions

1. Cook the Pasta:

   • Bring a pot of salted water to a boil. Once bubbling, add the bucatini and cook until al dente. Reserve some pasta water before draining.

2. Prepare the Sauce:

   • While the pasta is cooking, heat the olive oil in a large pan over medium heat.
   • Add the finely diced garlic and shallots to the pan and sauté for about 4 minutes, until softened and fragrant.
   • Stir in the tomato puree, loosening it with a few spoonfuls of the reserved pasta water.

3. Add Vegetables:

   • Roughly chop the olives and dice the courgette. Add them to the pan with the tomato mixture.
   • Stir in the leaves from the fresh thyme and cook over medium to high heat for about 5 minutes, until the courgette is tender.

4. Combine Pasta and Sauce:

   • Using tongs, transfer the cooked bucatini to the pan with the sauce. Stir well to coat the pasta and incorporate the sauce, adding more reserved pasta water if needed to achieve a glossy consistency.

5. Season and Serve:

   • Season the pasta with salt and pepper to taste.
   • Garnish with fresh basil leaves and sprinkle with nutritional yeast (or plant-based Parmesan).
   • Serve immediately and enjoy!

Feel free to adjust the seasoning and herbs to suit your taste. Enjoy your meal!