Roasted Capsicum Linguine

    30 minutes

    Pasta dishes don't get much simpler and still taste this good! This linguine is served with a buttery thyme and roasted red capsicum sauce.

    33 people made this

    Serves: 8 

    • 500g uncooked linguine
    • 2 tablespoons olive oil
    • 185g butter
    • 3 cloves garlic, chopped
    • 2 tablespoons fresh thyme leaves
    • 5 roasted red capsicums, coarsely chopped

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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 capsicums. Continue to cook and stir until heated through. Serve over the cooked pasta.

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    Reviews in English (27)


    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 USA and Canada)


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