This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.

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  • 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.

Nutrition Facts

404.5 calories; 7.9 g protein; 43.9 g carbohydrates; 45.8 mg cholesterol; 379.1 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2011
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. Read More
(233)

Most helpful critical review

Rating: 2 stars
02/14/2013
This is pretty bland and with all the changes others have made to improve it... well it's just not all that tasty to me. If you wanted a whole meal of it you need more than 2 ounces of pasta for each person. And a few more veggies and less better. Read More
(1)
36 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/27/2011
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. Read More
(233)
Rating: 4 stars
12/06/2008
easy and yummy. i added a little wine to the sauce. Read More
(165)
Rating: 4 stars
01/31/2012
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. Read More
(164)
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Rating: 5 stars
02/14/2013
Great dish no reason to change anything. I've been a fire house cook for 24 years. This is an excellent dish. If people change ingredients then create your own recipe and post. And for Naples comment there is nothing wrong with adding olive oil to your boiling noodles when the dish is oil based with olive oil or butter. Your misconception comes from pasta dishes where you don't want oil in the noodle water as it causes the sauce to repel from the noodle on the plate. Enjoy! Read More
(44)
Rating: 5 stars
06/12/2011
Five stars isn't enough for this great recipe! Thank you Marikabar for posting it. I made this gluten free with brown rice spaghetti noodles and it is so good my gluten eating husband declared his 37 year favorite pot roast meal has been replaced. It is very similar to a garlic spaghetti we used to get at a small family Italian restaurant years ago. I made a few changes to accommodate my pantry and being gluten free. First I halved the recipe which makes enough for 2 people to eat to just short of gluttony. I've found it isn't necessary or even desirable to cook gluten free noodles in oily water so I used the olive oil in the garlic/red pepper mix along with the butter. I used 1 teaspoon of dried thyme along with 1/2 teaspoon of dried basil with the garlic for my seasoning. I served this as a side dish with grilled pork loin chops and Italian flatbread and fresh cherry tomatoes. I should also admit to making it twice in four days! It's that good! Read More
(25)
Rating: 4 stars
09/01/2011
This was really delicious and different. I cooked the garlic and warmed the peppers in the pot that I cooked the linguine in to avoid using another pot. Then I put the drained linguine back into the pot with the other ingredients. Added some grated parmesan on top and it was wonderful. Thanks! Read More
(22)
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Rating: 5 stars
02/14/2013
First of all being Italian I was pleasantly surprised to see that someone finally used the correct word linguinE instead of linguinI. I found this pasta dish very delicate but tasty at the same time and I'll make it again for sure. On a personal note I don't understand people who completely change recipes and then give them a low rating. If you want something elaborate with 300 different flavors make something different but if you want to try a light and delicate pasta dish just stick to the recipe and rate it for what it's meant to be. Read More
(21)
Rating: 4 stars
09/20/2008
Really good but very buttery. I will try to reduce the amount of butter next time. Read More
(11)
Rating: 4 stars
01/05/2009
Took others advice and reduced the amount of butter to 1/2 cup. Very good and simple! Read More
(10)
Rating: 2 stars
02/14/2013
This is pretty bland and with all the changes others have made to improve it... well it's just not all that tasty to me. If you wanted a whole meal of it you need more than 2 ounces of pasta for each person. And a few more veggies and less better. Read More
(1)