Recipe from Food & Wine

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 small zucchini or 2 medium, thinly sliced 

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 


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.