Linguine Positano: 5 Bright Coastal Comfort Twirls
Linguine Positano combines tender linguine with fresh tomatoes, garlic, olive oil, basil, lemon, and parmesan for a light Mediterranean-inspired pasta.
Ingredients
12 ounces linguine pasta
2 cups cherry tomatoes halved
3 tablespoons olive oil
3 garlic cloves minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup grated parmesan or pecorino cheese
1/4 cup fresh basil leaves torn
1/4 teaspoon red pepper flakes optional
Salt to taste
Black pepper to taste
1/2 cup reserved pasta cooking water
Instructions
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Cook linguine in salted boiling water until tender but slightly firm.
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Reserve 1/2 cup pasta cooking water before draining.
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Heat olive oil in a skillet and cook garlic briefly.
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Add cherry tomatoes and cook until they soften.
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Season with salt, pepper, and red pepper flakes.
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Stir in lemon zest and lemon juice.
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Add cooked pasta and toss with the tomato mixture.
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Pour in a splash of pasta water and mix well.
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Sprinkle grated cheese and toss again.
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Finish with fresh basil and serve warm.
Notes
Using ripe tomatoes and good olive oil helps maintain the bright Mediterranean flavor of the dish.