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Linguine with Tomatoes, Baby Zucchini and Herbs
© John Kernick

Linguine with Tomatoes, Baby Zucchini and Herbs

  • ACTIVE: 15 MIN
  • FAST

"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.

  1. 1 pound tomatoes, cored and finely chopped
  2. 1 tablespoon chopped basil
  3. 1 tablespoon chopped parsley
  4. 2 garlic cloves, minced
  5. 2 teaspoons kosher salt
  6. 1 small red chile, seeded and minced
  7. 1/3 cup extra-virgin olive oil
  8. 12 ounces linguine
  9. 3 baby zucchini, thinly sliced
  10. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  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.

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