
Nutrition and extra info
Nutrition: per serving
- kcal551
- fat17g
- saturates5g
- carbs82g
- sugars11g
- fibre5g
- protein23g
- salt2.24g
Ingredients
- 2 tbsp olive oil, plus extra to serve
Olive oil
ol-iv oylProbably 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
pan-chet-ahPancetta 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
Courgette
corr-zjetThe 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
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 400g linguine
- handful flat-leaf parsley, chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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