Description
This Linguine Positano has such a flavorful sauce, made of delicious sun-drenched cherry tomatoes and freshly grated Pecorino Romano.
Ingredients
Scale
- 2 large garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, cut in halves
- 1 cup Linguine
- 1 tablespoon italian seasoning
- 1 teaspoon oregano
- 1 cup microbial-rennet Pecorino Romano cheese, freshly grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh basil
Instructions
- Step: Sauté the finely chopped garlic and onion in a hot pan with the olive oil.
- Step: Cut the cherry tomatoes in half. Once the garlic and onion are translucent, add the cherry tomato halves to the pan. Cover and cook over high heat for 5 minutes.
- Step: Cook the Linguine in a pan of boiling water for the time indicated on the packaging. Add one or two ladles of pasta cooking water to the sauce pan, along with the Italian seasoning, oregano and freshly grated Pecorino Romano cheese.
- Step: Drain the pasta, add them to the sauce pan and mix well. Transfer to plates, add salt, black pepper and serve with a few fresh basil leaves.
Notes
If you don’t find Pecorino Romano cheese, you can use Parmesan cheese instead. Store in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1-1.5 minutes or in a saucepan on low heat, stirring frequently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 796 kcal
- Sugar: 12 g
- Sodium: 633 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 113 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 52 mg
Keywords: delicious, easy, quick, simple, Carrabba's copycat