Ingredients
- 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
Method
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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.
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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.