Instructions

1. Cook the pasta according to the packet’s instruction, then drain and keep warm.
2. Finely chop the shallot and garlic. Slice the mushrooms and red pepper. Cut the tomatoes into quarters.
3. Heat a spoonful of oil in a large frying pan and gently sauté the shallot and garlic. Add the mushrooms, red pepper slices and tomatoes. Scatter the Italian herb mixture & chilli flakes on top, put a lid on and gently sauté over low heat for about 15 minutes, until tender. If the sauce is too dry, add a spoonful of the pasta’s cooking water.
4. Grate the courgette and add to the pasta sauce together with the olives. Season with salt &pepper to your liking, then stir for a minute or so. Turn off the heat.
5. Add the pasta and toss gently, then fold in the rocket leaves & chopped herbs.
6. Serve pronto, with plenty of freshly ground pepper and/or grated cheese.