Bring a large pot of salted water to a boil and add the rigatoni, stirring occasionally to prevent sticking. While the pasta cooks, prepare your mise en place: mince the garlic, chop the large tomatoes into bite-sized pieces, halve the cherry tomatoes, quarter the artichoke hearts, and chop the parsley. This prep work ensures you're ready to move quickly once the pasta is done. After 11 minutes, reserve 2.5 fl oz of the starchy pasta water, then drain the pasta and set aside.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini slices in a single layer and let them cook undisturbed for 3-4 minutes until they develop a golden-brown crust—I find this caramelization creates a wonderful depth that simple steamed zucchini lacks. Season generously with salt and pepper, then stir and cook for another 2-3 minutes until tender and lightly browned on both sides. Remove the zucchini to a plate and set aside.

In the same skillet (no need to clean—those browned bits add flavor), add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn. Add the chopped large tomatoes and cook over medium heat for 5-7 minutes, stirring occasionally, until they begin to break down and thicken into a sauce. The tomatoes will release their liquid and then gradually reduce, concentrating the flavor.

Stir in the sugar, balsamic vinegar, and chilli flakes into the tomato mixture, then add the halved cherry tomatoes. Cook for another 2-3 minutes until the cherry tomatoes just begin to soften but still hold their shape. I like to add the cherry tomatoes at the end so they keep their bright, fresh quality rather than becoming completely broken down. Taste and adjust seasoning with salt and pepper as needed.

Add the cooked pasta from Step 1 and the reserved pasta water to the skillet with the tomato sauce, stirring gently to coat everything evenly. The starchy water will help create a silky sauce that clings to the pasta. Now add the seared zucchini from Step 2, the artichoke hearts, kalamata olives, capers, and lemon zest. Toss everything together over medium heat for 1-2 minutes until well combined and heated through.

Divide the pasta between serving bowls and top each portion with the fresh chopped parsley. The bright green herb provides both visual contrast and a fresh flavor that brightens all the rich, savory elements of the dish.