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.
450g linguine pasta
2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
5 roasted red peppers, drained and coarsely chopped
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Method Prep:15min › Cook:15min › Ready in:30min
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.
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.