Courgette and tomato linguine
Courgette & tomato linguine
This sauce is based on the classic Italian bacon and tomato sauce, amatriciana - but it's great without the bacon for veggies, too
- Prep: 15 mins
Cook: 30 mins - Serves 4 as a starter
- Easy
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 140g cubed pancetta or diced smoked streaky bacon
- 300g baby courgettes, thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
- 2 garlic cloves, finely chopped
- pinch dried chilli flakes
- pinch caster sugar
- 1 tbsp red wine vinegar
- 2 x 400g cans good-quality plum tomatoes
- 400g linguine
- handful flat-leaf parsley, chopped
Indian courgette salad
Coarsely grate 2 large courgettes and
1 large carrot, then, toss with 1 small
chopped red onion, 4 tbsp olive oil,
juice ½ lemon, handful roughly
chopped coriander and 1 tsp cumin
seeds. Season with salt and pepper
and serve straight away as a cooling
accompaniment to curry.
Method
-
Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
-
While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.
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