Linguine with Tomatoes, Baby Zucchini and Herbs

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

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.