Linguine With Tomatoes, Baby Zucchini And Herbs

• 1 pound tomatoes, cored and finely chopped
• 1 tablespoon chopped basil
• 1 tablespoon chopped parsley
• 2 garlic, minced
• 2 teaspoons kosher salt
• 1 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

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.

tomatoes, basil, parsley, garlic, kosher salt, red chile, extravirgin olive oil, linguine, zucchini, freshly grated parmigianoreggiano cheese

Taken from www.myrecipes.com/recipe/linguine-with-tomatoes-baby-zucchini-herbs (may not work)