Bacon, Courgette & Cherry Tomato Linguine

Boil the kettle 

Finely chop the smoked streaky bacon

Dice the brown onion[s]

Peel and finely chop (or grate) the garlic 

Slice the courgette[s] into rounds 

Heat a wide-based pot (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Once hot, add the diced onion and chopped bacon and cook for 5-7 min

Add the courgette to the pan for another 2-3 mins or until soft and lightly coloured

Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 300ml [600ml] of the starchy pasta water

Once the courgette is lightly browned, add the cherry tomatoes, garlic, dried oregano and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min

Add the drained linguine with the reserved starchy pasta water and cook until the liquid thickens slightly and the tomatoes are starting to break down

Once the linguine is cooked, remove it from the heat and stir in half of the chopped basil, the clotted cream and the sliced olives