Time: 25 minutes
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 baby zucchini, 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.
Cooked tomato sauces are a great match with high-acid red grapes like Barbera and Sangiovese, but a raw tomato sauce such as this one calls for something more delicate, like a dry rosé.