Linguine with Tomatoes, Baby Zucchini and Herbs
(From August 2009 Food & Wine Magazine)


1 lb heirloom tomatoes, cored and finely chopped
1 TBS chopped basil
1 TBS chopped Italian parsley
1 clove garlic, minced or pressed
1/2 tsp sea salt
Pepper flakes to taste (optional)
1/3 cup extra-virgin olive oil
12 oz linguine
3 baby zucchini (mixture of green and yellow) thinly sliced*
1/4 cup freshly grated Parmigiano or Asiago cheese, plus more for serving

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, pepper flakes, if using, and olive oil. Set aside.

In large pot of boiling salted water, cook linguine until al dente; drain well. Add the linguine to the tomatoes and toss. Add sliced zucchini and 1/4 cup cheese and toss. Serve in bowls, passing more cheese at the table.

*We sliced the zucchini with a mandoline which provided beautiful, thin slices. If you have not used a mandoline, be extremely careful since they are quite sharp.