Linguine Positano
A vibrant and flavorful Italian pasta dish featuring garlic, cherry tomatoes, and Pecorino Romano cheese.
Ingredients
Main Ingredients
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes, halved
- 1 cup linguine
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 cup Pecorino Romano cheese, freshly grated
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper (or to taste)
- 1 tablespoon fresh basil, for garnish
Instructions
- In a hot pan, sauté the finely chopped garlic and onion in olive oil until they become translucent, about 3-4 minutes.
- While the garlic and onion are cooking, cut the cherry tomatoes in half. Once the garlic and onion are ready, add the cherry tomato halves to the pan. Cover and cook over high heat for 5 minutes.
- In a separate pot, bring water to a boil and cook the linguine according to the package instructions until al dente. Remember to stir occasionally to prevent sticking.
- Once the pasta is cooked, reserve one or two ladles of the pasta cooking water, then drain the linguine.
- Add the reserved pasta water to the pan with the tomatoes, along with the Italian seasoning, oregano, and freshly grated Pecorino Romano cheese. Stir well to combine and let it simmer for a minute.
- Add the drained linguine to the sauce pan and mix everything together until the pasta is well coated. Be gentle to avoid breaking the pasta!
- Transfer the pasta to plates, season with salt and black pepper to taste, and garnish with fresh basil leaves before serving.
Notes
For added flavor, consider a pinch of red pepper flakes for some heat. You can substitute Pecorino Romano cheese with Parmesan if preferred.