This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This Linguine Positano is the perfect Carrabba Italian Grill copycat, with such a flavorful sauce, made of delicious sun-drenched cherry tomatoes and freshly grated Pecorino Romano. If you're looking for your new favorite weeknight dinner, you came at the right place. And big bonus: it's ready in 20 minutes only!
💙 Why you'll love it
- They taste like summer - you'll love this pasta with a delicious cheesy sauce made of sun-drenched cherry tomatoes.
- Soooo simple - I think even a teenager can make this recipe (I don't recommend it though!) because it's really super easy to make!
- Super quick - in 20 minutes, your dinner will be on the table, ready to eat with your family or friends (or for you, to treat yourself!).
- Restaurant-like - this dish is the perfect Carrabba's copycat. Trust me, you'll feel like you're eating in their restaurant.
🍝For pasta lovers
🍅 Ingredients
These are the main ingredients, and the quantities are in the recipe card below.
- Pasta - I use Linguine to copy the Carrabba Italian Grill's recipe, but frankly you can use any type of pasta, such as Tagliatelle, Spaghetti, Vermicelli, etc...
- Cherry tomatoes - in season from June to October.
- Garlic - if you want to choose your garlic carefully so as not to encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- An onion - I recommend using a white or yellow onion, their taste is quite subtle, light and soft.
- Italian seasoning - it will give the pasta such a delicious flavor!
- Herbs - use oregano and fresh basil.
- Pecorino Romano cheese, also called Romano cheese. It's the star of this recipe, but if you don't find some, you can use Parmesan cheese. But I really recommend buying a block of cheese and grating it at the last moment.
🧀 Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Vegetarian - if you want to make this recipe veggie, I suggest using a cheese that doesn't contain animal rennet.
- Gluten-free - use gluten-free pasta!
- Vegan/dairy-free - use vegan cheese.
🍴Utensils
Buy Now → 
Buy Now → If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make the best Linguine Positano ?
Recipe details and quantities are in the recipe card below.
- Sauté the finely chopped garlic and onion in a hot pan with the olive oil.
- Meanwhile, 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.
- 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.
- Drain the pasta, add them to the sauce pan and mix well.
- Transfer to plates, add salt and pepper and serve with a few fresh basil leaves.
👩🏻🍳 Chef's tip
I recommend cooking the pasta al dente, as you will add them to the pan of sauce and they will continue cooking a bit more.
❄️ Storage and freezing
Store - store those Linguine Positano in an airtight container in the fridge for 2 to 3 days.
Reheat - put them in the microwave for 1 min or 1 min 30. You can also put them in a saucepan on low heat for a few minutes, stirring a lot so it doesn't stick.
Freezing - I don't recommend freezing this recipe, because cherry tomatoes won't defrost well.
😋 Other summer recipes you'll love
If you make this Linguine Positano, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Linguine Positano
Ingredients
- 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 Pecorino Romano cheese , freshly grated
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon fresh basil
Instructions
- Sauté the finely chopped garlic and onion in a hot pan with the olive oil.
- Meanwhile, 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.
- 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.
- 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
- Store - store those Linguine Positano in an airtight container in the fridge for 2 to 3 days.
- Reheat - put them in the microwave for 1 min or 1 min 30. You can also put them in a saucepan on low heat for a few minutes, stirring a lot so it doesn't stick.
- Freezing - I don't recommend freezing this recipe, because cherry tomatoes won't defrost well.
Répondre