Rustic Sicilian Penne

While pasta cooks, cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Drain capers, then pat dry with paper towels. Drain, then roughly chop olives. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers and zucchini. Cook, stirring often, until slightly softened, 2-3 min. Stir in crushed tomatoes, olives, honey, half the capers and half the vinegar (use all the vinegar and capers for 4 ppl). Season with salt and pepper. Bring to a gentle simmer, then reduce heat to medium. Cook, stirring often, until veggies are tender, 5-6 min.

While sauce cooks, heat a small pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

Add sauce, reserved pasta water and half the Parmesan to the pot with pasta. Heat the pot over medium-high. Cook, stirring, until sauce thickens, 3-4 min.