Courgette & tomato linguine

Courgette & tomato linguine

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(29 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 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 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 cucurbit, 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…


  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.

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Comments, questions and tips

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3rd Aug, 2010
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.
27th Oct, 2009
This is so delicious and easy, it's hard to believe how sumptuous this tastes with so few ingredients but the courgettes impart a real creamy quality to it. Guests can't believe how simple it is, and I often send them off with the recipe!
26th Oct, 2009
Really delicious and easy, even if you just use regular smoked streaky. Yum!
8th Oct, 2009
very easy to make and just delicious! kids love it!!!
14th Sep, 2009
Finally... something to do with those BOGOF packs of courgettes. Great, easy meal. I'll be making it again.
4th Sep, 2009
Great way of using up courgettes!
29th Aug, 2009
Very tasty, will definitely make again. Added a sprinkling of parmesan. Agree with Lynsey re portion size - far too much as a starter.
4th Aug, 2009
This is a fantastic recipe, easy, quick and full of flavour and a wonderful way to use up the courgette glut! Everyone loves it, I throw in a handful of prawns at the end for my seafood lovers.
28th Jul, 2009
This was very quick and easy. The quality of the pancetta makes a big difference to the flavour of the sauce. Used some beautiful baby courgettes from a Venetian market! Italian food with real Italian ingredients...yum!
15th Jul, 2009
Thought this was quick and delicious. Would add more courgette and more chilli next time. Definitely worth spending the extra money for pancetta.


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