Mediterranean Pasta with Olives
500g gluten free pasta
1 fresh chili, seeded and finely chopped (optional)
150g black olives, pitted
1 onion, finely chopped
1 zucchini, chopped
4 small mushrooms, chopped
800g tinned tomatoes, chopped
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped (optional)
Sea salt and black pepper to taste
Cook the pasta according to packet directions.
Cook the onion, garlic and chili in the oil until lightly browned. Add the tomatoes, mushrooms, zucchini, olives and seasonings. Simmer covered for approximately 20 minutes.
Place pasta on serving plates; top with tomato mixture.
Serve with a salad.