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Linguine with Tomatoes, Baby Zucchini and Herbs

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  • Servings: 4

"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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KEY: Spring, Summer, Italian, Pasta & Noodles, Fast, Healthy, Staff Favorites, Vegetarian, Dinner, Lunch

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Ingredients

  • 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

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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

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