Ingredients
Scale
- 8 oz linguine pasta
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup Pecorino Romano cheese, grated
- 1 cup fresh basil, torn
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the linguine in salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Toss in the cherry tomatoes and cook until they start to soften, about 4-5 minutes.
- Add the cooked linguine to the skillet, and gently mix with the tomatoes and garlic.
- Stir in salt, pepper, and most of the Pecorino Romano and basil, reserving a little for garnish.
- Plate the pasta and sprinkle with remaining cheese and basil. Enjoy your taste of Positano!
Notes
Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian