The first 6 ingredients for the sauce must all be cut very small. The tomatoes have to be peeled and pitted. Use the chilli with the grains. Heat 2 tablespoons of the sunflower oil in a pan. Fry the bacon cubes over moderate heat until they are fragrant.
Add onions and garlic cloves and fry until the onions are translucent. Add the diced tomatoes and fry for 2 minutes. Deglaze with the tomato juice and simmer gently for 5 minutes with the lid on. Remove from heat and get ready, deglaze with the tomato juice and simmer gently for 5 minutes with the lid on. Take off the stove and get ready.
Bring the water to a boil and dissolve the chicken broth in it. Add the shortened linguine and cook al dente according to the instructions on the package. Strain the linguine, leave in the sieve and keep the broth. Add and mix in all the remaining ingredients for the sauce, except for the celery leaves, which are to be mixed in just before use.
Clean the portabella mushrooms and remove the leaves on the underside. Halve lengthways and cut across into approx. 3mm thin slices. Wash the zucchino and cut from there into approx. 5mm thick slices. Fry the slices on both sides with enough sunflower oil until they have brown spots. Drain on paper towels.
Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Flatten the quarters a little.
Brush a baking dish with some of the sunflower oil, spread 5 tablespoons of the sauce (mixed with the celery leaves) on the base and spread a third of the linguine on top. Sprinkle with a third of the pecorino and top with the mushrooms. Top with the 2nd third of the linguine and the pecorino and cover with half of the sauce. Spread the zucchini slices on top and cover with the rest of the linguine. Finish with the tomato quarters and pour the rest of the sauce on top. Sprinkle the rest of the pecorino on top.
Bake in the oven preheated to 180 degrees bottom in 20 minutes. Take out of the oven, garnish and serve hot in the baking dish.