Courgette & tomato linguine

Courgette & tomato linguine

By Barney Desmazery
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(25 ratings)
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Prep: 15 mins Cook: 30 mins

Easy

Serves 4 as a starter
This sauce is based on the classic Italian bacon and tomato sauce, amatriciana - but it's great without the bacon for veggies, too

Nutrition and extra info

Nutrition: per serving

  • kcal551
  • fat17g
  • saturates5g
  • carbs82g
  • sugars11g
  • fibre5g
  • protein23g
  • salt2.24g
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Ingredients

  • 2 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    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

    Pancetta

    pan-chet-ah

    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
    Courgette

    Courgette

    corr-zjet

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g linguine
  • handful flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. 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.

  2. 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.

  • Recipe Tip

    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.

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Comments, questions and tips

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MrsLB
20th Jul, 2015
5.05
This is really lovely.
misselsie23
5th Jun, 2014
This is simply glorious food. Batch freeze to have a lovely supper squirreled away!
kellyjomedze's picture
kellyjomedze
23rd Jan, 2012
Has proven to be a favourite in our house, great easy recipe with bags of taste!
kellyjomedze's picture
kellyjomedze
31st Dec, 2011
Absolutely delicious, even the fussy eater loved it!
alexamjones
17th Oct, 2011
5.05
Added Worcester sauce instead of red wine vinegar and dried oregano instead of parsley. Worked well!
emilyshort
27th Jun, 2011
3.05
I made this on Saturday night, and it went down quite well. Tasty, and easy pasta sauce, and made a change to use courgettes. A little salty though. Had it cold for lunch today, which was also nice!
sandra_mcg
20th Jan, 2011
5.05
Really delicious - will definitely make this one again! I'm veggie, so used Quorn bacon pieces rather than the pancetta.
shakipax
20th Sep, 2010
3.05
Quick and easy, next time will use more veg and less pasta
lourolls01
26th Aug, 2010
5.05
This was lovely, I also made it without meat and added some onions and peppers. It was cheap, healthy and super tasty.
janerichardson
3rd Aug, 2010
4.05
Nice and easy to ring the changes from the courgette glut. I'm veggie so omitted the pancetta but added a couple of onions at the start, and also extra chilli (fresh). Added a couple of teaspoons of sugar which, together with the red wine vinegar and chilli, gave it a bit of a sweet-and-sour flavour. Will make again, and also try to freeze some of the sauce for winter.

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