Linguine with Tomatoes, Baby Zucchini and Herbs
tomato, cored and finely chopped
baby zucchini, thinly sliced
extra virgin olive oil
small red chile, seeded and minced
clove garlic, minced
freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 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.