This quick and easy pasta with tomatoes and zucchini is bursting with flavor and makes for a terrific vegan meal.




  • 200 g rigatoni or penne pasta
  • 4 tsp extra virgin olive oil
  • 200 g zucchini, 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
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • chopped fresh parsley, to garnish

Serves: 2
Prep time: 10 mins
Cooking time: 10-12 mins


  1. Cook the pasta just short of being firm (the pasta we used takes 12 min to cook, we cooked it for 11 min) following the instructions on the packet, saving about ¼ cup of cooking water just before you drain your pasta.
  2. Heat up 2 tsp oil in a non-stick pan. Once hot, add zucchini and fry it on medium heat until caramelised, stirring from time to time.
  3. 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.
  4. Add chopped tomatoes and a good splash of water 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.
  5. Season the tomatoes with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chilli. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  6. 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.
  7. Finally return fried zucchini and add chopped artichoke hearts and olives to the pan. Cook for a further 3-5 minutes until well combined.
  8. Divide between two bowls and sprinkle with fresh parsley.
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