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Maccheroni positanesi

Pasta Positano Style


  • 500g 1 lb linguine or spaghetti or other durum wheat pasta of your choice

For the seven flavor version:

  • 1 clove 1 clove of garlic peeled and cut in half
  • 750g 1-1/2 lb ripe tomatoes
  • 1/2 medium red onion
  • 1/2 stalk celery
  • A sprig or two of fresh parsley
  • A few sprigs of fresh basil
  • A spring of fresh or a pinch of dried oregano
  • salt and pepper
  • olive oil

Plus, for the ten flavor version:

  • 2-3 anchovy fillets
  • A handful of capers soaked and squeezed dry
  • A handful of black olives preferably of the Gaeta variety


  • A couple of hours ahead of time, skin the tomatoes (see Notes), remove their seeds and cut the pulp into small dice. Set in a colander to drain. 
  • When you're ready to cook, mince together the onion, celery, parsley and basil, along with the fresh oregano if using, very finely. If making the ten flavor version, include the anchovy, capers and olives as well. 
  • Rub a salad or serving bowl large enough to hold all the pasta comfortably with the cut side of the garlic clove. Discard the garlic. 
  • Add the tomatoes to the bowl, along with the minced ingredients, a pinch of dried oregano if using, salt and pepper. Drizzle with olive oil and mix everything together. 
  • Bring a large pot of well salted water to the boil and add the pasta. Cook al dente. 
  • Drain the pasta very well, then transfer to the bowl. Mix vigorously with the tomato and flavorings and serve right away.