Cut the zucchini into 3/4-inch cubes, slice the sun-dried tomatoes thinly, coarsely chop the green olives and capers, and mince the garlic.

Start boiling the pasta.

In a frying pan, add olive oil and garlic, and heat over medium until fragrant. Add the zucchini and sauté until tender.

Add the sun-dried tomatoes, green olives, and capers, and quickly sauté together. Lightly salt and set aside off the heat.

Once the pasta is cooked al dente, reserve some cooking water, drain quickly, and add to the pan from step 4. Reheat, add the cooking water, and mix quickly.

Taste and add salt as needed, tear the basil leaves and add them, mix quickly, then remove from heat and serve on a plate.

Optionally, sprinkle with Parmesan cheese before serving.

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Many more recipes are shared on the blog 'Paris Life with Milk and Macarons 2'. Please feel free to check it out for inspiration.