Linguine with No-Cook Tomato and Zucchini Sauce
By Joelene
Keep the cooking to a minimum with this fresh take on pasta that’s delicious served hot or at room temperature. For more flavor, try using marinated bocconcini.
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Ingredients
- 1 pound(s) tomatoes, cut into 1-in. pieces
- 2 small zucchini (about 1/2 lb), very thinly sliced
- 1/2 small sweet onion, finely chopped
- 1/4 cup(s) fresh basil leaves, torn, plus more for serving
- 2 tablespoon(s) olive oil
- Kosher salt and pepper
- 12 ounce(s) linguine or other long noodles
- 8 ounce(s) bocconcini (small balls of fresh mozzarella), quartered
Details
Preparation
Step 1
In a large bowl, toss the tomatoes, zucchini, onion and basil with the oil and 1/2 tsp each salt and pepper. Let sit, tossing occasionally, for 15 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the mozzarella to the tomato-zucchini mixture and toss to combine. Toss with the pasta. Sprinkle with additional basil, if desired.
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