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Linguine Positano

Linguine Positano is a delightful Italian dish featuring al dente linguine with a chicken in a fragrant tomato and herb-infused sauce.  This is Tammy's favorite Italian pasta dish.
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RECIPE​

Ingredients
  • 1 lb. linguine pasta
  • 10 Roma tomatoes OR 1-28 oz. can diced tomatoes (drained)
  • 1 1/2 stick salted butter
  • 1/2 cup freshly chopped basil
  • 6 large garlic cloves (peeled + thinly sliced)
  • 1-12 oz. can marinated artichoke hearts (drained + chopped, reserve liquid​)
  • 1/2 tsp. salt and pepper
  • 1 large lemon
  • Chicken or protein of your choice
  1. Bring pasta water to a boil.
  2. Make shallow slits across bottom of tomatoes and place in boiling water until skins loosen--remove with slotted spoon and set aside to cool.
  3. Add pasta and 1/2 tsp. salt to boiling water. Cook per instructions listed on the box.
  4. As the pasta boils, skin the tomatoes and remove the stem-side cores. Chop tomatoes and place in large skillet or wok.
  5. Add butter, basil, artichokes, garlic, and 1/4 cup of reserved artichoke juice to wok and simmer for 5-6 minutes.
  6. Drain pasta. While draining, rinse slightly with water and shake pasta apart.
  7. Add pasta to the tomato mixture and toss well. Salt and pepper to taste.
  8. Serve! Squeeze lemon overtop of each serving. Serve with grilled or seared chicken, or another protein of your choice.