RECIPE

Linguine with Tomatoes, Baby Zucchini and Herbs

  • ACTIVE: 15 MIN
  • TOTAL TIME: 25 MIN
  • 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.

  • ACTIVE: 15 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.