1 cup rotini pasta
1/2 large ripe tomato, cubed
2 tablespoons tamari
1 teaspoon Thai garlic chili sauce (or to taste)
1/2 of one vegetable bouillon cube
nutritional yeast (optional)
green manzanilla olives
1/2 of a very small zucchini
dash of apple cider vinegar
pinch of flour
Dissolve 1/2 of one bouillon cube in boiling water and add pasta (any pasta will do, rotini just makes it fun).
While the pasta's cooking, cube 1/2 of the tomato and add to a small pot. Add tamari, chili sauce depending on how spicy you want it, garlic powder, and pepper; bring to a boil, then turn down heat slightly and let stew.
About halfway through, add a little bit of ketchup - just enough to make it slightly thicker. If your ketchup is sugar-free, add about a teaspoon of sugar here. If, by the end, it's still super thin, add a bit of cornstarch. It's not meant to be a thick spaghetti-like sauce, however.
Let all of that stuff do its thing while you slice the zucchini; you don't need a lot, maybe 8-12 small, thin slices. Put them in a bowl, add a dash of tamari and a dash of apple cider vinegar, enough to get them wet. Sprinkle in some garlic powder and pepper on these, too. Add a dash of flour to lightly coat the zucchini. Fry in a scantily oiled pan until brown on both sides.
When the zucchini is done, add it to the tomato sauce, along with the olives (however many you want; I like to slice mine to pretend there's more than there actually is).
Drain pasta, stir in nutritional yeast (to your liking; optional) until dissolved and serve, adding as much sauce as you want and mixing when it's in the bowl/on the plate.