Courgette & tomato linguine

Contains pork – recipe is for non-Muslims only
This sauce is based on the classic Italian bacon and tomato sauce, amatriciana – but it’s great without the bacon for veggies, too

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 551
  • fat 17g
  • saturates 5g
  • carbs 82g
  • sugars 11g
  • fibre 5g
  • protein 23g
  • salt 2.24g


  • 2 tbsp olive oil, plus extra to serve
  • 140g cubed pancetta or diced smoked streaky bacon
  • 300g baby courgettes, thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
  • 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
  • 400g linguine
  • handful flat-leaf parsley, chopped


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.


  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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