Linguine with Tomatoes, Baby Zucchini and Herbs

By mirandavoegeli

Ingredients

• 1 pound tomatoes, cored and finely chopped
• 1 tablespoon chopped basil
• 1 tablespoon chopped parsley
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 small red chile, seeded and minced
• 1/3 cup extra-virgin olive oil
• 12 ounces linguine
• 3 baby zucchini, thinly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.