Vegan Tomato-Olive Pasta

Cook the pasta:
1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Sauté the aromatics:
3 Meanwhile, prepare the sauce. Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the bell pepper, shallot, garlic, and red Fresno chili pepper. Cook, turning occasionally, for 5 to 6 minutes until the bell pepper softens. Be careful not to burn the garlic; adjust the heat as needed. Add a pinch of salt and pepper.
Simmer the sauce:
5 Add the olives and tomatoes and season with a big pinch of salt and pepper. Turn the heat to high. As soon as the liquid from the tomatoes begins to bubble, turn the heat to low. Simmer, stirring occasionally, for 10 to 15 minutes until the tomatoes soften. Taste and add salt and pepper.
Finish the pasta:
7 Add the basil and cooked pasta to the sauce and toss to coat. Cook for 1 minute. Turn off the heat.
To serve:
9 Transfer the pasta to a serving platter. Finish with more fresh basil on top. Enjoy!