Vegan caper pasta

Step 1

Boil a large pot of water and cook your pasta just short of al dente (so that it doesn't overcook once it hits a hot pan), following the instructions on the packet.

Step 2

Heat up a heavy frying pan over a low-medium heat. Add 2 tbsp of olive oil to the warm pan and swivel it around the pan. Once the oil heats up and starts to shimmer lightly, add finely chopped garlic and fresh chilli (if using) and fry them gently for a few minutes. Make sure you stir frequently so that the garlic doesn’t burn.

Step 3

If you have chopped tomatoes on hand, add them in at this point. They are not necessary, but I recommend adding them if you like your pasta more saucy. Sauté them gently for about 5 minutes, until they soften and the excess water cooks out.

Step 4

Add tomato halves and sauté them gently until they soften and the chopped tomatoes (if using) thicken a little further (for about 5-10 minutes). If using chilli paste instead of fresh chilli, you can add it in now.

Step 5

Add finely sliced fennel to the pan. Cook gently for 2-3 minutes until just softened. Remember to give the pan a good stir from time to time.

Step 6

Finally add in thinly sliced zucchini, chopped capers, chopped sultanas and olive halves. Cook for another minute or so - just until the zucchini is no longer raw.

Step 7

Season with black pepper and salt (only if your capers don't provide enough salt).

Step 8

Mix in cooked pasta. Serve topped with chopped roasted hazelnuts.