Courgette & tomato linguine

Dinner with 10 ingredients.

Total time: 45 minutes

Ingredients

• 2 garlic cloves finely chopped
• 140 gram cubed pancetta or diced smoked streaky bacon
• 1 tablespoon red wine vinegar
• 400 gram linguine
• handful flat-leaf parsley chopped
• 2 tablespoon olive oil plus extra to serve
• pinch caster sugar
• 300 gram baby courgettes thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
• pinch dried chilli flakes
• 2 x 400 g cans good-quality plum tomatoes

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.