Linguine Positano
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 Pecorino Romano cheese (, freshly grated)
- 1/2 teaspoon salt (or to taste)
- 1/2 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.