Poultry
Italian
Yield: 4-6
Author: Tammy Nichols
Linguinie Positano, Tammy's - Master Cookbook Recipe # 532

Linguinie Positano, Tammy's - Master Cookbook Recipe # 532

This Linguine Positano is a bright, fresh, and elegant dish that brings the flavors of a summer garden right to your table. By using fresh Roma tomatoes, aromatic basil, and thinly sliced garlic simmered in salted butter and marinated artichoke juice, you create a light yet decadent sauce that coats every strand of pasta. It’s a wonderful, vibrant meal that feels special enough for guests but is simple enough for a weeknight dinner.

This is recipe #532 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 15 minTotal time: 35 min
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Ingredients

  • 1 lb. Linguine pasta
  • 10 Roma tomatoes (or 1-28 oz. can diced tomatoes, drained)
  • 3/4 cup Salted butter
  • 1/4 to 1/2 cup Fresh basil (chopped)
  • 6 large Garlic cloves (peeled and sliced thin)
  • 1-12 oz. can Marinated artichoke hearts (chopped and drained, reserve liquid)
  • 1/2 tsp Salt & pepper
  • 1 large Lemon
  • Protein: Chicken or protein of your choice

Instructions

  1. Prep the Tomatoes: Bring a large pot of water to a boil. Make a small "X" slit in the bottom of each Roma tomato. Drop them into the boiling water until the skins begin to loosen. Remove with a slotted spoon and let cool.
  2. Cook Pasta: Add the linguine and 1/2 tsp salt to the same boiling water. Cook according to the package directions.
  3. Make the Sauce: While the pasta cooks, peel and de-stem the cooled tomatoes. Place them in a large skillet or wok and chop them up. Add the butter, fresh basil, sliced garlic, chopped artichokes, and 1/4 cup of the reserved artichoke juice.
  4. Simmer: Let the tomato mixture simmer for 5 to 6 minutes while the pasta finishes.
  5. Combine: Drain the pasta and give it a brief rinse. Toss the noodles into the skillet with the tomato mixture and combine thoroughly. Season with salt and pepper to taste.
  6. Serve: Plate the pasta and top with your favorite protein, like thinly sliced seared chicken. Finish each dish with a fresh squeeze of lemon juice for that perfect citrus pop.

Notes

Tammy’s Tips: Using the juice from the marinated artichokes is my little secret for adding a ton of extra flavor without needing a lot of ingredients! If you're in a hurry, you can certainly use canned diced tomatoes, but taking the extra few minutes to blanch and peel fresh Romas really makes the dish taste "extra" good. The fresh lemon squeeze at the end is non-negotiable,it really wakes up all those savory garlic and butter flavors!

Nutrition Facts

Calories

272

Fat

14 g

Sat. Fat

6 g

Carbs

33 g

Fiber

1 g

Net carbs

32 g

Sugar

20 g

Protein

4 g

Sodium

165 mg

Cholesterol

61 mg
Linguinie Positano, Tammy's - Master Cookbook Recipe # 532https://youtu.be/guGGZ_dW8Pg