Linguine Positano

A vibrant, quick Italian pasta featuring blistered cherry tomatoes, garlic, fresh basil, and melted mozzarella that comes together in under thirty minutes.

Why This Recipe Works:

• Blistering cherry tomatoes in high-quality olive oil coaxes out their natural sugars and creates a rich, jammy base.
• Emulsifying pasta water with the oil-soluble flavor compounds in the garlic and tomatoes creates a glossy sauce without heavy cream.
• Tearing fresh mozzarella into the hot pasta at the very end creates pockets of gooey, melted cheese that cling to the linguine.

I still remember the humid July afternoon in Positano when a tiny, sun-bleached trattoria owner practically threw a plate of this pasta at me because I was taking too long to order.

I sat there, salt-crusted from the Tyrrhenian Sea, twirling the steaming strands until my wrist cramped.

But when I tried replicating it back home, it was a watery, bland disaster. The tomatoes refused to break down into a cohesive sauce, leaving a puddle of pink water at the bottom of my bowl.

The secret is starch gelatinization.

By tossing the hot pasta directly into the blistered tomatoes along with a splash of starchy pasta cooking water, we create an emulsion with the olive oil. This technique is similar to how we emulsify our summer tomato pasta. I tested this with several brands of pasta, and De Cecco consistently releases the best starch profile to bind the sauce.

If you are obsessed with the classic tomato, basil, and mozzarella trifecta, this dish delivers those exact notes in warm, noodle form. It is essentially the pasta cousin of our favorite caprese sandwich.

Let's get cooking.

Linguine Positano

• Publisher Storied Skillet
• Cuisine Italian
• Category Pasta, Dinner
• Prep Time 10 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 480 calories
• Rating 4.8 833
• Tags Linguine Positano, cherry tomato pasta, fresh mozzarella pasta, quick Italian dinner

Ingredients

• 1 lb (454g) linguine (preferably bronze-cut)
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 4 cups cherry tomatoes, halved
• 1 tablespoon Diamond Crystal kosher salt (plus more for pasta water)
• 8 oz (225g) fresh mozzarella cheese, torn into bite-sized pieces
• 1 cup fresh basil leaves, torn
• 1/2 cup freshly grated Parmigiano-Reggiano

Directions

1. Bring a large pot of heavily salted water to a rolling boil. Cook the linguine until it is 2 minutes shy of al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant but not browned.
3. Turn the heat up to medium-high and add the halved cherry tomatoes and Diamond Crystal kosher salt. Cook, stirring occasionally, for 6 to 8 minutes until the tomatoes burst and release their juices, forming a jammy sauce.
4. Add the drained linguine and 1/2 cup of the reserved pasta water to the skillet. Toss vigorously for 2 minutes over medium heat until the starch in the water emulsifies with the olive oil, coating the pasta.
5. Remove the skillet from the heat. Fold in the torn fresh mozzarella, basil, and Parmigiano-Reggiano, tossing gently so the mozzarella just begins to melt into gooey pockets. Serve immediately.

Notes

• Salt Conversion: We use Diamond Crystal kosher salt. If you are using standard fine table salt, cut the measurement in half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting.
• The Pasta Science: Always choose bronze-cut pasta. The rough, chalky exterior releases starch into the cooking water, which is the secret weapon for binding our oil and tomato juices into a silky sauce.
• Garlic Warning: Keep a close eye on your garlic slices. If they turn brown, they become bitter and ruin the sweet tomato profile—fish them out if they start darkening too fast.
• Leftover Reality: Because of the fresh cheese, this pasta does not reheat beautifully. The mozzarella will tighten and release water after a day in the fridge, so it is absolutely best enjoyed immediately.

Serving Suggestions

To complete this coastal Italian experience, pair the pasta with light, crisp sides that balance the rich, jammy tomatoes and melted cheese.

• Serve with a side of warm, golden garlic rosemary focaccia to mop up the extra tomato juices.
• A simple green salad dressed with a bright lemon vinaigrette.
• A plate of smoky balsamic grilled vegetables to add a savory depth to the meal.
• A chilled glass of Pinot Grigio or Sauvignon Blanc.

Storage and Reheating

Let's be completely honest here: this pasta is a diva. It demands to be eaten the second it leaves the skillet.

If you do have leftovers, store them in an airtight container in the fridge for up to two days. But bear with me—the fresh mozzarella will lose its gooey stretch and turn slightly rubbery upon cooling.

To reheat, do not use the microwave unless you want a puddle of separated oil and watery cheese. Instead, splash a tablespoon of water into a skillet, add the pasta, and warm it gently over low heat while tossing constantly to re-emulsify the sauce.

It won't be perfect, but it will still taste delicious.

Ingredient Substitutes

If you don't have everything on hand, here are the best swaps that won't compromise the integrity of the dish.

1. Linguine: Spaghetti or bucatini work beautifully as direct swaps.
2. Fresh Mozzarella: If you can't find fresh mozzarella, use burrata torn over the top of each plated portion.
3. Cherry Tomatoes: Grape tomatoes are an excellent substitute, though they may take a minute or two longer to burst.
4. Fresh Basil: In a pinch, a dollop of high-quality basil pesto swirled in at the end works, though fresh leaves are hands down the best.

Go find the ripest tomatoes you can lay your hands on, tap your tongs against your hip, and get cooking. I promise your kitchen will smell exactly like a sun-drenched Italian terrace in no time.