1 Tbsp chopped basil
1 Tbsp chopped parsley
2 clove garlic, minced
2 tsp kosher salt
1 small red chile, seeded and minced
⅓ cup extra virgin olive oil
12 oz linguine
3 baby zucchini, thinly sliced
¼ 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.