Ingredients
- 1 lb tomato, cored and finely chopped
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- 2 clove garlic, minced
- 2 tsp kosher salt
- 1 small red chile, seeded and minced
- 1/3 cup extra virgin olive oil
- 12 oz linguine
- 3 baby zucchini, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Directions
- 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.