Positano Pizzas Recipes

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LINGUINE POSITANO {CARRABBA'S COPYCAT}



Linguine Positano {Carrabba's Copycat} image

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

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 20m

Number Of Ingredients 6

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

Steps:

  • Cook the pasta according to package directions in a large pot until al dente; drain.
  • While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and saute 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.

POSITANO PIZZAS



Positano Pizzas image

These little heat-shaped pizzas that are topped with cheese, herbs and tomatoes will really have you feeling the love.

Provided by Giada De Laurentiis

Categories     bake,cheese,comfort food,herbs,Italian,tomatoes,valentine's day

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 pt cherry tomatoes
3 Tbsp extra virgin olive oil
½ tsp salt
4 cloves garlic, peeled and smashed
2 sprigs basil
1 lb(s) pizza dough
½ cup grated mozzarella
½ cup grated Parmesan
2 Tbsp extra virgin olive oil
½ tsp dried oregano

Steps:

  • Preheat the oven to 375ºF.
  • Pierce each tomato with the tip of a pairing knife. On a small straight sides baking sheet toss together the tomatoes, olive oil, salt, garlic and basil. Toss to coat and roast for 30 minutes or until the tomatoes are beginning to blister. Remove from the oven and set aside to cool.
  • Turn the oven up to 425ºF.
  • On a lightly floured board, roll out the pizza dough to 1/4 inch thickness. Using a cookie cutter or the tip of a sharp knife cut 6 -5 inch hearts and place them on a straight sided baking sheet. Bake the heart for about 12 minutes or until lightly puffed and beginning to brown. Remove from the oven and let cool slightly. Split the hearts in half through the equator like you are making a sandwich. Divide the mozzarella and tomatoes evenly over the cut side of the bottom half. Sprinkle evenly with the parmesan and top with the other half of the dough. Brush the tops with olive oil and sprinkle with oregano. Bake for an additional 5 minutes or until the cheese is melted and the tops are golden. Serve warm drizzled with more olive oil if desired.

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