Linguine with Tomatoes, Baby Zucchini and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
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.
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