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