Linguine with Tomatoes, Baby Zucchini and Herbs

Photo: © John Kernick

"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.

Yield: 4
Recipe from Food & Wine

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Ingredients

  • 1 pound tomatoes, cored and finely chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, 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

Preparation

  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.
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