Lovely Linguine Recipe -
Lovely Linguine Recipe
  • READY IN 30 mins

Lovely Linguine

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Feb 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.

Dec 06, 2008

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

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.

Feb 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!

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!

Sep 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!

Feb 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.


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  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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