Spiralize zucchini noodles and set aside.
In a large skillet, heat ½ the vegetable stock over medium heat.
Add onion and garlic and cook stirring until softened.
Add the other half of the vegetable stock, passata, olives, capers and chili flakes and stir until combined.
Cook uncovered for a few minutes until the sauce thickens.
Add the oregano, salt and pepper and remove from the heat.
Add the zucchini noodles and fresh basil once the sauce has cooled and stir/toss until all the noodles are coated with the sauce.
Serve at room temperature.
Top with parmesan cheese for the non-vegan option.
