Carrabba’s Linguine Positano

Carrabba's Linguine Positano

Linguine Positano

Makes 4 servings


• ½ cup extra-virgin olive oil

• 4 garlic cloves

• 1 can (28 ounces) whole tomatoes in juice

• ½ cup chopped fresh basil

• Kosher salt and freshly ground black pepper

• 1-pound fresh linguine

• 8 oz chicken breast


• Prepare your cooking surface for medium heat to cook your chicken.

• Lightly oil your cooking surface. Turn your chicken after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total.

• To make this sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.

• Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until they are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.

• Bring a large pot of water to a boil over high heat. Add salt to taste. Add the linguine and stir well to separate the strands. Cook until al dente. Drain well.

• Return the linguine to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

Tip: When local tomatoes are in season, use 3 pounds ripe plum (Roma) tomatoes, peeled, seeded, and cut into ½-inch dice, instead of canned tomatoes.

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