- 2 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g cubed pancetta or diced smoked streaky bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 300g baby courgettes, thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 400g linguine
- handful flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.