We've taken the idea of the beloved, tomatoey, bacon-flecked Amatriciana pasta sauce – originally hailing from the town of Amatrice in Italy's Lazio region – and tossed in a few green additions. There's zucchini for balance, basil for fragrance and a peppery side salad of rocket to round it all out in less than 30 minutes.
Place a saucepan of salted water over high heat and bring to the boil.
Halve zucchini lengthways and thinly slice into half-moons.
Cook pasta in salted, boiling water for 11 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water.
Heat 20ml (1 tablespoon) oil in a frypan over medium heat. Add zucchini and cook, stirring, for 3–4 minutes or until golden. Add Napoli with Bacon Pasta Sauce and simmer for 2–3 minutes or until warmed through. Season to taste with salt and pepper.
Juice 1/2 lemon. Place lemon juice, half the parmesan and remaining oil in a salad bowl and stir to combine. Season with salt and pepper, add rocket and toss to combine.
Pick basil leaves from their stems and stir through pasta sauce. Add remaining parmesan, pasta and pasta cooking water and stir to coat. Divide between bowls and serve with rocket salad.