Linguine with Tomatoes, Baby Zucchini and Herbs

"This dish makes you understand the less-is-more approach of Italian cooking," says Andreas Viestad about his pasta tossed with a raw tomato-and-zucchini sauce.

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  • Servings: 4

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  • 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

How to make this recipe

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

  2. 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.

Suggested Pairing

Cooked tomato sauces are a great match with high-acid red grapes like Barbera and Sangiovese, but a raw tomato sauce such as this one calls for something more delicate, like a dry rosé.

Contributed By Photo © John Kernick Published August 2009

486796 recipes/linguine-tomatoes-baby-zucchini-and-herbs 2013-12-06T23:35:45+00:00 Andreas Viestad spring|summer|italian|pasta-and-noodles|4|fast|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch august-2009,raw tomato sauce,vegetarian pasta,pasta primavera,pasta with zucchini,italian food,Andreas Viestad recipes,linguine-tomatoes-baby-zucchini-and-herbs 486796

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