Chop the courgette into 1 cm chunks, crush the garlic, and dice the onion. Place the pepper onto a baking tray, drizzle with oil, and bake for 15 minutes.

Heat a frying pan on high. Add the pork mince and cook for 5 minutes.

Bring a pot of water to a boil. Add the linguine and cook according to the package instructions.

Add the onion to the pork mince and fry for 3 minutes. Add the garlic, oregano, and chilli flakes and cook for 1 minute.

Add the chopped tomatoes, sun-dried tomato puree, chicken stock, and 50 ml of water to the pork mince. Bring to a boil and then reduce to medium heat and simmer for 10 minutes.

Combine the roasted courgette, pasta, and sauce. Split between two bowls and grate Parmesan cheese over the top.