Reviewed: May 20, 2012

Very nice, and very easy. I didn't put oil in the pasta water--instead, I used olive oil in the pan to cook the garlic, then added about 1/3 of the butter and the rest of the ingredients. I'm not exactly sure I understood the amount of the red pepper--I have a huge jar of red peppers from Costco, and there were only three in there. Perhaps they are big; I don't know, but I used two for about half the pasta, which resulted in a lot of roasted red pepper. I suppose that worked just fine, as it was pretty good! I also put the linguine (I used spaghetti) in with the sauce, mixed it in, then served from there. Very nice with salad and texas toast. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 13, 2012

This was the best, my family devoured it. And asked when can you make it again.

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Reviewer:

Carebear62

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Reviewed: Jan. 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.

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Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Sep. 1, 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!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jun. 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.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 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!

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Reviewer:

Mot23

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 5, 2009

Took others advice and reduced the amount of butter to 1/2 cup. Very good and simple!

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Reviewer:

Kat

Cooking Level: Expert

Home Town: Derwood, Maryland, USA

Living In: Miami, Florida, USA

Reviewed: Dec. 6, 2008

easy and yummy. i added a little wine to the sauce.

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Reviewer:

Ithacan17

Reviewed: Sep. 20, 2008

Really good, but very buttery. I will try to reduce the amount of butter next time.

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Reviewer:

Rachel Timmerman

Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

Reviewed: Mar. 6, 2008

I loved this recipe. It was extremely quick and easy to make. I substituted minced garlic and dried thyme for the fresh garlic and thyme. I added a little more peppers, and a little bit of other seasonings as well. Served it with some garlic bread. Very delicious!

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