Speedy courgette linguine with focaccia buns

Speedy courgette linguine with focaccia buns

The linguine in this recipe is made from courgette strips and served with focaccia buns to mop up the sauce.

Rachel Khoo

Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook

BBC Lifestyle



• 250g strong white bread flour, plus some to knead with
• 4g/1 tsp fast action yeast
• 1 tsp sea salt
• olive oil, for oiling bowl plus 10 tsp for garnish
• 170ml lukewarm water
• garnishes, eg cubed cheese (taleggio, goat's cheese, gorgonzola), rosemary, olives, thinly sliced garlic, marinated tomatoes/artichokes, jalapeno chillies, cubes of cooked potato or butternut squash*

Courgette pasta:

• 1 tbsp olive oil
• 4 garlic cloves, finely minced
• 1 tin (400g) cherry tomatoes
• 10 black olives, pitted and chopped
• 2 tbsp capers, drained (rinsed if salted)
• 4 courgettes, topped and tailed
• 70g parmesan, to serve

Preparation method


  1. In a large bowl, mix together the flour, yeast and one teaspoon of salt. Make a well in the middle and pour in the lukewarm water. Mix until you have rough dough. Turn out and knead for about 10 minutes on a lightly floured surface, until soft and smooth.
  2. Oil a bowl and make sure it’s well coated. Add the dough and cover with a damp tea towel. Leave to rise in a warm place for 30 minutes or until doubled in size.
  3. Punch down the dough with your fist. On a lightly floured surface, roll the dough into a sausage shape and cut into 10 pieces. Roll each piece into a ball.
  4. Poke your thumb in the middle of each ball to make a hole and fill with one teaspoon of olive oil and stick in the garnishes of your choice. Press the garnish down very firmly. Place them on a lined baking tray.
  5. Brush a little more olive oil over each bun. Leave to rise for 30 minutes or until doubled in size.
  6. Preheat the oven to 200°C/400F/Gas 6. Push the garnish into the bun once more and drizzle with a little more olive oil. Sprinkle with salt. Bake for 20 minutes or until golden.

Courgette pasta:

  1. In a large pan, heat the olive oil and garlic. Fry the garlic gently for 30 seconds then add the cherry tomatoes and simmer for 10 minutes.
  2. Use a mandolin or potato peeler to cut the courgettes lengthways (discarding the seedy core) to make long ribbons. Cut the ribbons into 3-4 strips to make linguine.
  3. Crush the cherry tomato sauce with a fork and stir in the olives and capers. Season with a pinch of salt. Take off the heat and toss the prepared courgettes in the sauce for a minute or so to warm and for the sauce to coat.
  4. Serve the courgette linguine topped with parmesan and serve with the focaccia buns.