Super Quick Walnut, Olive and Lemon Fettuccine

Strip the thyme leaves by pinching the stalks and running your fingers along them. Toss the tomatoes in the thyme leaves and a pinch of salt and pepper. Place them on a baking tray in the oven for 20 mins until shrivelled and sweet.

Chop the very top and bottom from the courgette and slice in half lengthways. Slice each half lengthways into five more strips and then chop widthways into 1cm cubes. Peel and very finely chop the garlic.

Place the walnuts in a clean tea towel and whack them gently with a saucepan to break them up slightly.

When the tomatoes are 10 mins from ready toss the pasta in the pot of boiling water. Cook the pasta until ‘al dente’ (i.e. cooked through but with a slight bit of firmness left). Before you drain the pasta keep ½ cup of the starchy pasta water.

Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot add the chilli, courgettes, garlic and capers with a pinch of salt and cook for 5 mins. Meanwhile finely chop the olives (remove any stones). Add in the walnuts and olives and cook for a minute before moving to the next step.