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Linguine with fresh thyme and roasted red peppers recipe

Linguine with fresh thyme and roasted red peppers recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast peppers

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.

32 people made this

IngredientsServes: 8

  • 450g linguine pasta
  • 2 tablespoons olive oil
  • 175g butter
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 5 roasted red peppers, drained and coarsely chopped

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

  1. Bring a large pot of lightly salted water to the 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 & ratingsAverage global rating:(35)

Reviews in English (26)

by naples34102

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


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

Honest Fare

I love a simple pasta. Just some shallots, garlic, butter and olive oil, a good amount of herbs, salt, pepper and an accompanying protein. I’d been craving something like this for a while and then I remembered that we still had a bag of scallops in the freezer from our scalloping trip in Homosassa Bay this summer! The perfect little gems for this modest dish.

Side note: You can totally substitute for the scallops with shrimp or just omit the protein altogether because it’s got such great flavor on its own!

I decided to roast a couple long sweet red peppers to eat along with the pasta and it all came together really beautifully. The red pepper bleeds into everything so nicely as you work your way through the dish. (the red pepper juices are a sauce of there own)

There are many varieties of long red peppers so don’t worry too much about what kind you get so long as you get a sweet one (even if it’s a yellow or orange one). I just baked them with a little olive oil and salt until soft and charred around the edges.

The sauce/broth was super easy. I basically just sautéed the shallots, garlic, salt/pepper, some dried tarragon and fresh oregano and thyme in some olive oil and butter until just soft. While that cooked, I patted my scallops dry to prevent them from sweating too much or becoming rubbery during cooking. Then I added the scallops, turned the burner off and tossed them around just a moment before adding the pasta to the pan directly from the pot of water (using tongs and incorporating into sauce between each tong full).

The reason I do this is because it keeps the magical salty, starchy water on the pasta, which really helps the sauce and flavor stick. The wet pasta also keeps the dish moist and prevents you from having to use too much additional oil (I did also add a nice drizzle of oil and a ladle of starchy water to the pan).

Another side note: Make sure you add one ladle of pasta at a time and toss so you don’t end up adding more pasta than there is sauce to go around.

I topped it off with a touch of grated Romano cheese and cracked black pepper – so perfect.

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This was quite tasty. restaurant quality! I did add a little bit more red pepper flakes and finished off with a little cream.

3.5 forks! This was very good, although I made some additions based on other reviewers. I roasted the peppers, threw in some tomatoes I had in the fridge, and forgot to add the butter. Easy and tasty!

Good consistency and flavor.

Looking for a sauce to use with some lemon pepper linguine. this was fabulous. Used jarred peppers because that is what I had on hand. Added halved cherry tomatoes and sauted zucchini for more veggies. Loved it and will make again. SIMPLY GOOD FOOD!

This definitely needed a little more than "a pinch" of red pepper flakes, but other than that it was fast, easy & good. I also added some left over roasted chicken to give it a little more substance.

A great change of pace from tomato-based sauces. I added a zucchini, which I sauteed in butter for a few minutes before adding the sauce back from the blender. Next time I'll probably use a little bit less chicken broth (1/2 cup?) since I thought it came out just a smidge too thin.

I had some oddly shaped whole-wheat pasta that I used with this. I didn't have a blender, so I followed someone else's advice for chopping it up fine and simmering. I added extra hot pepper and a little wine at the end, and it was delicious! I'll definitely try again with blending the sauce. Yum!

this was absolutely delicious very rich and tasty. i like heat, so i'll add quite a bit more red pepper flakes next time, but otherwise the recipe is perfect as is.

Definitely easy to make, but kind of bland. Maybe more red pepper flakes would help. Also the sauce is very light and probably best for summer.

This is really good. I wasn't sure how it would all work, but wow, it does. I used juice of about a half a lemon and served it with grilled chicken marinated in the juice and zest of half a lemon, olive oil, garlic and thyme for about 4 hours. Yum.

This was a wonderful summertime dish, and the red pepper flavor really comes through. The only change I'll make the next time is to add 2 pinches of crushed red pepper for just a little more zip. Don't skip the lemon juice - it brightens the flavor nicely. We added maybe 2 tsp. of fresh lemon juice. Wonderful!

Very good, light. In leiu of fresh red peppers, I've used a 28oz can Italian roasted peppers with good results too.

Turned out really well. All of my guests enjoyed it. Next time, I will know to make more sauce. (Doubled recipe was enough for four with no leftovers.)

This was an excellent easy recipe. I prepared as per the recipe, but next time I want to experiment with adding some veggies to it to make it more nutritious/filling.

This is an awesome, fresh, summer pasta dish.

a wonderful recipe, i add just a touch of cream at the end, because everything is better with cream, & generously top with parmesean cheese.

Fantastic and super simple recipe. I've made up a number of batches of this for the freezer, as my produce store had red peppers for an incredibly low price. I made no changes in the recipe and found it to be a wonderful change of pace from tomato-based sauces and pretty fresh-tasting and nonfattening as well.

Not bland at all. Add more red pepper flakes or whatever to give it more kick. Quite quick and easy to make. Not too much mess. Interesting alternative to a tomato sauce. Try to use very ripe red peppers. The sweeter they are, the better the sauce. The only alterations I made to the sauce were replacing the fettuccine with linguine and using cayenne pepper in place of red pepper flakes (didn't have any). Overall nice and refreshing.

I thought that this dish was really bland. It was a little better after being in the refrigerator over night. I followed the directions exactly and don't think that I did something wrong but I was really unimpressed with the results.

Love this recipe. Served with grilled chicken the first time around, pan-seared shrimp the second time. Both results were fantastic.

This is absolutely great. I've made it several times. So much so that I've decided it will be the main course when I cook dinner in a few nights for the in-laws.

This was excellent. It was similar to a sauce we have had at a favorite restaurant which I have been trying to duplicate. I roasted the peppers because we love the taste, and omitted the lemon juice altogether.

This was delicious! I served it with some fresh hot crusty bread to soak up all the sauce. This recipe is a keeper!

This recipe was great. I used mint instead of basil and my girlfriend loved it. and I love her.

Great Dish! My husband loved it, which is not too often. I too, will try roasting the peppers the next time. I wasn't sure how much lemon juice to add, I ended up adding a half of lemon. Definitely will make again!

Linguine with fresh thyme and roasted red peppers recipe - Recipes

Fettuccine with Roasted Red Peppers

My recipe for Fettuccine with Roasted Red Peppers will show you just how easy it can be to serve pasta whenever you like -- even at every meal!

This Fettuccine Pasta Recipe with Roasted Red Peppers is a very simple recipe, true to the way so many Italians like their pasta. And it's quick, especially because so many supermarkets today sell packaged ready-to-use fresh pasta. (If fettuccine isn't available, feel free to substitute other fresh pasta ribbons such as tagliatelli, linguine, or pappardelle. Or use your favorite dried pasta, following the suggested cooking time on the packaging.)

Cooking fresh pasta takes next to no time. Just be careful not to overcook the pasta, checking it at the earliest time it might be done by fishing out a piece with tongs, allowing it to cool, then biting into it to make sure it's tender but still slightly chewy, what Italians call al dente.

You'll be surprised by how quickly the sauce comes together, too, with the most time-consuming step being the few minutes it takes to roast the bell peppers. That leaves you free to elaborate the sauce any way you like: stirring in some minced anchovy fillets, pitted black olives, or drained capers or topping each serving with sauteed or grilled chicken, fish, shrimp, or scallops.

Fettuccine Pasta Recipe with Roasted Red Peppers

Fettuccine Pasta Recipe with Roasted Red Peppers Ingredients

2 large organic red bell peppers

2 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

Freshly ground black pepper

2/3 cup organic chicken broth

6 ounces store-bought fresh fettuccine

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon sherry wine vinegar

Chopped fresh cilantro leaves, for garnish

Freshly grated Parmesan cheese, for serving

Fettuccine Pasta Recipe with Roasted Red Peppers Instructions

First, roast the bell peppers.

Preheat the broiler and put them on a broiler tray. Broil them close to the heat, turning them several times, until their skins are evenly blackened and blistered. Carefully transfer the peppers to a paper bag, close it loosely, and leave until the peppers have cooled. Then, with your fingers, peel off the blackened skins from the peppers.

Slit open the peppers with a small, sharp knife and remove the stem, seeds, and veins. Cut the peppers into strips 1/4 inch wide. Set aside.

In a medium skillet, heat the olive oil over medium-high heat.

Add the onion and garlic and saute, stirring frequently, until translucent, about 2 to 3 minutes. Stir in the roasted pepper strips and red pepper flakes and cook about 3 to 4 minutes longer. Season to taste with salt and pepper. Remove and set aside about 1/4 cup of the mixture.

Add the broth to the remaining mixture in the skillet and bring to a boil. Transfer the ingredients to a blender and, taking care to avoid spattering following the manufacturer's instructions, blend the mixture until smoothly pureed. Return it to the skillet, cover, and keep warm.

Meanwhile, bring a large pot of water to a boil. Add a little salt and the fettuccine and boil until it is al dente, tender but still slightly chewy, about 1 minute for the freshest pasta or 1 to 2 minutes longer, following any suggested cooking time on the package.

Instantly drain the pasta and, while it is still slightly dripping, stir it into the skillet of pureed sauce. Stir in the thyme, vinegar, and reserved pepper mixture. Taste and adjust the seasonings, if necessary, with a little more salt and pepper.

To serve, mound the pasta in the centers of 2 large heated plates or pasta bowls, spooning additional sauce from the skillet over each serving. Garnish with cilantro and serve immediately, passing Parmesan cheese to add at the table.

Melt the butter in a large heavy-bottom saucepan over medium heat. Stir in the flour slowly to form a roux. Cook, stirring frequently until the roux darkens to a deep caramel color, and watch that the roux does not burn on the bottom. Stir in the bell peppers and celery and cook for 30 seconds, then slowly add the vegetable broth, whisking until fully incorporated.

Stir in the Creole seasoning, salt, black pepper, crushed chile, chili powder, thyme leaves, bay leaf, file powder and garlic. Simmer gently over low heat for 45 minutes to develop the flavor, stirring and scraping the bottom to prevent burning, and skimming any fat that rises to the surface. Remove from heat. This makes about 4 1/2 cups base the base can be made ahead of time and refrigerated at this point.

Roasted tomato pasta with chilli and garlic recipe

Aglio is garlic in Italian, so aglione means &lsquolots of garlic&rsquo, referring to the flavour of the dish. Traditionally this sauce is made from peeled plum tomatoes cooked with garlic cloves, served over thick strands of pici.

However, we like our version, which takes very little time to throw together the tomatoes roast as you prepare the pasta and the combination is heavenly. You can serve the sauce with fresh tagliatelle or pappardelle, or dried shell-shaped pasta is good as it collects the sauce.

Don&rsquot be alarmed by the amount of olive oil. This will be the sauce when combined with the sweet juices from the tomatoes and the garlic.


  • 1 kg cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 320 g dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 25 g grated Parmesan
  • 2.2 lbs cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 11.3 oz dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 0.9 oz grated Parmesan
  • 2.2 lbs cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 11.3 oz dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 0.9 oz grated Parmesan


  • Cuisine: Tuscan
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4


  1. Preheat the oven to 170°C (340°F/Gas 3).
  2. Put the tomatoes cut side up in a roasting tray and pour over the oil. Put the garlic cloves between the tomatoes and any tomato stems, if you have them, as they will flavour the oil.
  3. Scatter with dried chilli (if using &ndash add fresh chilli later on), season with salt and pepper, and roast for 15&ndash20 minutes or until the tomatoes just start to collapse and brown.
  4. After 10 minutes stir the fresh chilli (if using fresh instead of dried) into the oil (fresh chilli might burn if put on top of the tomatoes at the beginning).
  5. Meanwhile, cook the pasta to coincide with the end of the cooking time for the tomatoes.
  6. When the tomatoes are cooked, remove the tray from the oven and use the flat of a wooden spoon to squeeze the soft garlic out of their skins.
  7. Mix this gently with the tomatoes and discard the garlic skins as well as the tomato stems. Pour the drained pasta into the hot tray.
  8. Add the basil leaves and use a pair of tongs to combine, then serve straight away in warmed bowls, scattered with Parmesan.

This recipe is from Tuscany by Katie & Giancarlo Caldesi (Hardie Grant, £25). Photography: Helen Cathcart.

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Recipe Summary

  • 2 red bell peppers
  • 8 ounces uncooked fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • ½ pound peeled and deveined large shrimp
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh sage
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons shaved fresh Parmesan cheese

Cut bell peppers in half lengthwise discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag fold to close tightly. Let stand 20 minutes. Peel and chop set aside.

Cook fettuccine according to the package directions, omitting salt and fat drain well. Set aside keep warm.

Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.

Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.

Scampi with Yellow Tomatoes & Linguine

1. Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until 1 minute shy of al dente.

2. When the water is almost boiling, heat a large skillet over medium-high to high. When you add the pasta to the pot, add the oil, four turns of the pan, to the skillet. When the oil ripples and begins to smoke, add the shrimp, season with salt, and add the tomatoes, sliced lemon, thyme, 1 tsp. crushed red pepper, the oregano and garlic. Toss vigorously until the lemon slices turn golden around the edges and the shrimp is opaque in the center, 2 to 3 minutes. Add the vermouth and swirl the skillet while the sauce reduces slightly, 3 to 4 minutes. Add the lemon juice, butter and parsley.

3. Drain the pasta and add to the skillet. Cook, tossing to mix together, until the pasta is al dente, 1 to 2 minutes. Season the pasta with salt and add more crushed red pepper to taste.


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One of the things that we love most about cherry tomatoes is that&mdashunlike other varieties&mdashthey're readily available year-round. They're as easy to find in grocery stores as they are at the farmers' market, and that's good news for anyone who can't get enough of their bright color, juiciness, or versatility. Best of all, there are so many different ways to enjoy cherry tomatoes in your own cooking, but if you're strapped for ideas, we're sharing 40 of our best and brightest recipes.

When choosing cherry tomatoes, look for packages of red, orange, or yellow (or a combination!) for fiery color in every bite. Choose ones that are unbruised and have no visible wrinkles or squished spots these are all signs that they are past their peak. They're at their best when stored at room temperature when refrigerated, they start to lose their flavor and some texture.

Cherry tomatoes are a favorite ingredient in Mediterranean cooking&mdashtomatoes paired with basil, mozzarella, and extra-virgin olive oil are always a winning combination. We took that to the next level by roasting them in a one-skillet appetizer recipe, swirled and twirled them with pasta of every shape and size, and even served them over breaded chicken. Toss them with ingredients such as feta cheese, anchovies, capers, and roasted red peppers for authentic seaside flavor.

While tomatoes really shine in summer, cherry tomatoes can be used in comforting winter recipes, too, such as a one-pan roast chicken dinner or spicy steamed mussels. Next time you pick up a pint or two of cherry tomatoes, turn to these recipes that make use of these petite tomatoes.