Courgette & tomato linguine

• olive oil↗2 tbsp tbsp

  plus extra to serve

• cubed pancetta140g g

  or diced smoked streaky bacon

• baby courgettes↗300g g

  thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks

• garlic cloves↗2

  finely chopped

• pinch dried chilli flakes↗
• pinch caster sugar↗
• red wine vinegar↗1 tbsp tbsp
• 2 x 400g cans good-quality plum tomatoes
• linguine↗400g g
• handful flat-leaf parsley↗

  chopped

Step-by-step instructions

1. 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. 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.