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15 minutes
50 minutes
65 minutes
- 85g (1/2 cup) mixed pitted olives
- 36.40 gm extra virgin olive oil
- 3 zucchini, cut into batons
- 1 brown onion, sliced
- 1 red capsicum, deseeded, sliced
- 3 garlic cloves, sliced
- 80ml (1/3 cup) vegan red wine (see notes)
- 400g can finely chopped tomato
- 250ml (1 cup) vegan chicken-style or vegetable stock
- 2 fresh bay leaves
- 250.00 ml fresh basil leaves
- Cooked penne, to serve
- Preheat the oven to 200C/180C fan forced. Heat oil in a large ovenproof frying pan over high heat and add the zucchini. Cook for 3 minutes, turning occasionally, until golden. Transfer the zucchini to a plate.
- Place the onion, capsicum, and garlic in the frying pan over medium-low heat. Cook for 15 minutes, stirring occasionally until soft. Pour in the wine and simmer for 2 minutes. Add the tomato, stock, and bay leaves. Finally, mix in the zucchini until well combined.
- Place the uncovered frying pan in the oven and bake for 30 minutes until the mixture thickens slightly. Season and gently mix in the olives and ½ cup of basil. Serve alongside penne and garnish with the remaining basil.
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