- 2 courgettes
- 1 garlic clove
- A punnet of vine tomatoes
- A pack of lardons
- A pinch of dried chilli flakes
- ½ tsp caster sugar
- A bag of wholewheat penne
- A handful of flat leaf parsley, leaves only
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Deep frying pan or wok with a lid
- Kitchen paper
- Pan with a lid
Trim the courgettes. Dice them. Peel and grate or crush the garlic. Roughly chop the tomatoes.
Warm 1 tbsp olive oil in a deep frying pan or wok. Add the lardons. Stir and fry over a medium heat for 5-6 mins till the lardons are golden and crisp looking. Lift them out of the pan. Pop on a plate lined with kitchen paper.
Add the courgettes to the pan. Stir and fry for 5 mins till they’re golden.
Stir in the garlic. Cook for 1 min till the pan smells sweet. Stir in the tomatoes. Add a pinch or two of dried chilli flakes and ½ tsp sugar. Add the lardons back to the pan.
Season the sauce with a little pinch of salt and a big pinch of pepper. Warm till it starts to simmer. Turn the heat down. Cook without the lid for 10-15 mins till the sauce looks thick and rich.
While the sauce cooks, fill a large pan with water. Add a pinch of salt. Cover. Bring to the boil. Add the penne. Simmer for around 8-10 mins till the pasta is cooked but still has a bit of chew to it.
Taste the sauce. Season or add more sugar and dried chilli flakes if you think it needs it. Drain the penne. Serve the penne with the Amatriciana sauce, garnished with parsley leaves.
A spicy store cupboard essential, add chilli flakes to salad dressings – they’re really good mixed with oil and balsamic for warm potato salad or in sweet and sour Asian dressing with mango salad.