Pancetta & feta courgetti with tomato & basil sauce

Written by Sophie

The name of this dish is literally what this dish is..very simple, yet really tasty! It’s really straight-forward, simple and quick to make as well.  It can be tweaked for veggies, swapping out the pancetta for halloumi, tofu or prawns (for pescatarians).

Ingredients: Serves 2 (with some sauce left over)w

  • 2 x can chopped tomatoes (make sure no added sugar or additives)
  • 1 x large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 bunch of basil
  • salt & pepper
  • 80-100g pancetta
  • 80g feta, crumbled
  • 2 x courgettes (this can be swapped for brown rice spaghetti if you’d prefer a more substantial meal)


In a frying pan, add about 50ml filtered water and when it starts bubbling add the onion and garlic. Steam fry these until they start to soften and add the chopped tomatoes and about 1/3 of the basil, finely chopped.  Season with salt & pepper and let the sauce simmer on a medium to high heat.

In a separate pan fry the pancetta until it becomes quite crispy and spiralise the courgettes.

Once the sauce has reduced and is no longer watery (after about 10-15 mins) stir in another 1/3 of the basil then combine it with the courgetti and mix well.

Divide into two bowls, add the pancetta and feta between them and then sprinkle over the remaining basil and you’re ready to serve!