Conchiglie with Tomato and Basil Sauce, Courgettes and Pancetta

One pan, one pot, and dinner for two is on the table in half an hour. The pancetta browns in its own fat and the courgettes cook in the same water as the pasta: fewer dishes to wash, more time at the table.

The flavour comes from our Organic Tomato Sauce with Basil, the most classic sauce in our pantry. It is ready to use, and in a few minutes it comes together with the golden pancetta and coats every shell, inside and out. Keep a jar in the cupboard and a good dinner is always within reach, even on the evenings when you would rather not think about it.

CATEGORY
First course
DOSES
Serves 2
PREPARATION TIME
10 minutes
COOKING TIME
15 minutes
DIFFICULTY
Easy

Dice the pancetta and brown it in a pan without adding any fat. Once golden, stir in the tomato and basil sauce and let it simmer for a few minutes.
Wash and trim the courgettes, cut them into slices about 1 cm thick and halve each slice.
Cook the pasta in salted boiling water according to the packet instructions, adding the courgettes to the pot for 8-10 minutes.
Drain the pasta and courgettes, add them to the sauce with the pancetta and toss for a couple of minutes with a drizzle of olive oil. Finish with a grind of pepper and serve.