Vegan caper pasta

Vegan caper pasta is a simple, mid-week pasta dish seasoned with capers and full of beautiful summer veggies sautéed in garlic and a touch of chilli.

200 g / 7 oz of your farfalle* (I used wholemeal pasta)
2 tbsp / 30 ml olive oil
3 garlic cloves, chopped finely
½ red hot chilli, chopped finely or ½ tsp sambal oelek
about ½ cup chopped tomatoes (optional), tinned or fresh
15 sweet cherry tomatoes, halved
1 small fennel bulb
1 small zucchini, sliced very thinly
2 heaped tbsp capers (in salt, not vinegar), chopped
1 tbsp sultanas, finely chopped**
8 Kalamata olives, pitted and halved
black pepper, to taste
2 tbsp roasted hazelnuts, chopped roughly

View the full recipe at Lazy Cat Kitchen →