Linguine with fresh thyme and roasted red peppers

    Linguine with fresh thyme and roasted red peppers

    Recipe photo: Linguine with fresh thyme and roasted red peppers
    1

    Linguine with fresh thyme and roasted red peppers

    (34)
    30min


    32 people made this

    About this recipe: Fiery, buttery thyme and roasted red pepper sauce with olive oil and garlic, served over hot cooked linguine pasta - absolutely easy, simple, quick and gorgeous.

    Ingredients
    Serves: 8 

    • 450g linguine pasta
    • 2 tablespoons olive oil
    • 175g butter
    • 3 cloves garlic, chopped
    • 2 tablespoons fresh thyme leaves
    • 5 roasted red peppers, drained and coarsely chopped

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
    2. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic and cook until golden brown. Mix in remaining butter, thyme and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (26)

    by
    232

    Ohhh, don't ever cook pasta with oil in the water! That is my only criticism of this recipe. In fact, it really IS lovely linguine. While the pasta was cooking I heated the olive oil, butter and garlic, just eyeballing everything rather than precisely measuring. Rather than serving it OVER the pasta I just tossed everything altogether. Simply a beautiful as well as delicious side dish pasta. I served this with "Creamy Mustard and Tarragon Chicken," recipe also from this site.  -  27 Jun 2011  (Review from Allrecipes US | Canada)

    by
    165

    easy and yummy. i added a little wine to the sauce.  -  06 Dec 2008  (Review from Allrecipes US | Canada)

    by
    164

    Excellent basic simple recipe to adapt to your style. Fast and easy....I cut back on the butter, added hot pepper flakes to the butter and garlic at the beginning, then added alot of parm/romano cheese. Adding the cheese made it more of a sauce. Very good flavors with the extra garlic and pepper flakes....without them it probably would need some help. A definite keeper.  -  31 Jan 2012  (Review from Allrecipes US | Canada)

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