2 tbsp olive oil, plus extra to serve
300g baby zucchini, thickly sliced on the diagonal, or 3 medium zucchini, cut into chunks
1 tbsp garlic infused oil
pinch dried chilli flakes
pinch caster sugar
1 tbsp red wine vinegar
2 x 400g cans good-quality plum tomatoes
400g gluten free tagliatelle/spaghetti
handful flat-leaf parsley, chopped
Heat the olive oil in a frying pan. Add the zucchini, then sizzle for 4 mins until golden.
Add the garlic oil and chili to the zucchini, 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.
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.
Recipe adapted from: Good Food