pat's Recipe

Linguine with Tomatoes, Baby Zucchini and Herbs

Category: PASTA

1 lb tomatoes, cored and finely chopped
1 Tbsp chopped basil
1 Tbsp chopped parsley
2 garlic cloves, minced
2 tsps kosher salt
1 small red chile, seeded and minced
1/3 cup olive oil
12 ounces linguine
3 baby zucchini, thinly sliced
1/4 cup 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 tomato bowl along with the sliced zucchini and toss. Add the 1/4 cup grated cheese and toss again. Pass more cheese at the table.

4 servings