My boyfriend, Brian, just moved into a new house-his first without roommates! It’s an adorable one bedroom with a teeny kitchen and a tiny bathroom. It has a little porch out back and a gigantic, fat palm tree out front, which I’m completely in love with (Christmas lights come December, anyone?).
Last night, I brought over everything it takes to make this dish – from the pot and knives to the Parmesan and herbs (he’s not completely moved in yet). It was very exciting to play house…only it’s not pretending because it’s actually his house! Oh my goodness.
Brian had fun watching me chop things and I enjoyed watching him clean up my mess; we ate at his coffee table and it was all very precious.
I chose this dish for a few reasons. 1. It’s tomato season and our garden had lots that I needed to use up. 2. It’s pretty healthy – veggies and olive oil. 3. With the fresh ingredients and no-cook sauce, it’s very summery. 4. It didn’t take very long to make. This pasta definitely met our expectations…and there were tons of leftovers! Yess!
Linguine with Tomatoes, Baby Zucchini, and Herbs
adapted from Food and Wine
This is a tasty, summery dish for a warm, summery evening. It is simple to prepare, too – all you have to do is chop and boil water.
1 pound tomatoes, cored and finely chopped
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, passed through garlic press
2 teaspoons kosher salt
A few shakes chile powder, to taste
1/3 cup extra-virgin olive oil
12 ounces linguine
2 small zucchini, sliced on the thin side and quartered
1/4 cup freshly grated Parmesan cheese
- In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile powder and olive oil.
- In a large pot of boiling salted water, cook the linguine until al dente. About 30 seconds-1 minute before the pasta is ready, add the zucchini to the boiling water; 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.