Name: Linguine Positano {Carrabba's Copycat}
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb. Linguine; 3 tbsp. Extra Virgin Olive Oil; 3 cloves Garlic, (thinly sliced); 1- 15(ounce) can Fire Roasted Diced Tomatoes; 1/4 c. Fresh Basil, (chopped); 1/4 c. Grated Pecorino Romano Cheese

Enjoy the popular Linguine Positano made with fire roasted tomatoes, garlic and basil from Carrabba’s Italian Grill at home.

I’m always a little hesitant to share a recipe for something that is so simple to make that it can hardly be called a recipe. But even restaurants have menu items like this too; which is why I decided to share one of Carrabba’s popular menu items, Linguine Positano. If it’s good enough for them, it’s good enough for me too.

I’ve mentioned before that we have a home in Florida and drive down twice a year. And yes, we do drive and with our two dogs too. We generally drive about 13-14 hours on the first day; then stop to sleep and get something to eat.

Our dogs are little and do not fair well left alone in a hotel room, so we generally find restaurants that offer take out, order our meals from the car; then pick it up before heading to our destination.

Since we usually stop in the same area each time, our choice is either Applebee’s or Carrabba’s; depending on if we’re going or coming home. There are some steak restaurants as well, but there’s something about eating a rib eye steak from a styrofoam container that I just can’t get behind.

One time we stopped, I ordered Carrabba’s Rigatoni Martino, but it’s no longer on their menu. This time I just wanted some plain pasta without your typical marinara sauce and saw that they described their Linguine Positano as “Crushed tomatoes, garlic, olive oil and basil.” Simple enough and perfect for what I was in the mood for.

They said you can also add grilled shrimp or chicken, but I opted to keep my pasta as-is. Like most destinations in Italy, where I’m assuming they got the name ‘Positano’ from; pasta dishes are usually made using fresh, local ingredients with robust flavors.

This Linguine Positano did not disappoint and held up to the classic Italian flavors of basil, garlic and tomatoes.

How do you make Linguine Positano?

For this recipe, you’ll need linguine pasta, EVOO, garlic, fresh basil, diced or crushed tomatoes and grated Pecorino Romano cheese. I used fire roasted diced tomatoes in this recipe because it just gives everything a nice flavor.

First cook the pasta in a large pot on top of the stove according to package directions; leaving it al dente. While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and sauté for 1-2 minutes.

Next, add the tomatoes and basil and allow to heat through. Add the cooked linguine and the grated cheese to the skillet; then toss to coat.

This entire meal was ready in about 20 minutes and was delicious. Carrabba’s may call this recipe Linguine Positano, but this is how I normally make pasta at home in a pinch when I don’t want a typical red sauce.

You can also add some other vegetables to the mix, chicken or shrimp, but I like this just the way it was meant to be. A simple, delicious and quick Italian weeknight meal. ~Enjoy!

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