Courgette & tomato linguine

Courgette & tomato linguine

  • Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal551
fat17g
saturates5g
carbs82g
sugars11g
fibre5g
protein23g
salt2.24g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

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    Rating: 4 out of 5.29 ratings
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