Who doesn’t like a good old pasta? A pasta that is made with fresh ingredients and a homemade tomato juice… Waw, it tastes divine!
It was a few weeks ago, on a Sunday when we needed to be at swimming in 45’ so we’ve had 40 min to eat something that I didn’t even start cooking. I was running so late as I’ve had some course work to finalise and I got easily carried away. Time is always a cheater as far as I’m concerned, goes by unnoticed.
Well, I came to the kitchen and on the way, I’ve asked my little munchkins if they prefer to have something before going or we leave the eating after the swimming lesson. Errrr, the answer I received was a super swift “We want to eat now!”
They were right, what was I thinking? They’re level 11 swimmers so the energy they needed in that pool was a lot more than even a little pasta plate.
Okayyyyy, so I had to ‘go on rollers’ around the kitchen, I opened the fridge and had a little glimpse and brouse around.
The decision was an easy one luckily as I could see there was some fresh linguini pasta and pancetta. Initially, I thought of a carbonara but I have soon realised that I had nothing for a carbonara sauce. It had to become a tomato base sauce. It was ok, a new sauce is always welcome, something new taste-wise. Love that. 😉 oh, but linguini and pancetta combo…. to die for. As you probably know by now I do prefer linguini pasta by far from all pasta types. It is so unique…
I had to throw in some veggies of course,so I grabbed a handful of that baby courgettes that were most visible as well as some chestnut mushrooms.
Deciding was here the most difficult part, the rest was super easy- blinked twice or three times and the cooking was done! The delicious linguini with pancetta and chestnut mushrroms was ready in the plates, on the table and gobbled in less than 35 min. How life pushes you sometimes? 😉
Enjoy the cooking and the eating folks👌😋
Baby courgette, chestnut mushrooms and pancetta linguini
- 300 g fresh pasta
- 120 g pancetta
- 5-6 chestnut mushrooms
- 1-2 cloves of garlic
- 1 Pinch Salt and Pepper to taste *
- 100 g courgette baby
- 300 ml tomato juice homemade*
- 30 g Parmesan cheese finely grated
- 1 Thai chili chopped
- Basil to garnish
- Place a pot with sufficient water to cook the pasta over heat and cook the pasta for 2 min. It will cook for another minute or two at the end in a sauce so bear this in mind. I can't eat a pasta that's been overly cooked. It has to be al dente.
- Meanwhile let’s make the sauce by place a pan over a medium heat and when hot add the pancetta, cook for 1 min and throw in the crushed and finely chopped garlic and the mushrooms all chopped nicely. Cook for another minute or two stirring a couple of times.
- Add the chopped baby courgettes and some freshly ground black pepper and the chilli if you choose to use. I don't add salt as pancetta is normally pretty salty. Cook for 2 more minutes.
- Add the tomato juice and let it simmer and reduce for 4-5 minutes. Because my tomato juice is fairly runny I put the pasta to cook it straight into this pasta sauce and the pasta cooks and soaks in all those juices. If you use a thicker version of a tomato sauce you will not need to do this. Just add the pasta that’s been boiled/cooked separately and toss in for a minute .