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| 1 x ca. 450 g | Linguine or other pasta |
| 1/4 Tasse | olive oil extra virgin |
| 1 | cloves garlic minced |
| 4 Esslöffel | butter |
| 1 Tasse | Roasted red peppers; cut into 1/4 inch strips |
| 2 Esslöffel | basil chopped, fresh |
| 1/4 Teelöffel | pepper ground |
| 1 Teelöffel | parsley fresh, chopped |
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In a large pot of lightly salted boiling water, cook linguine until al dente. Drain.
In a 1-quart microproof baking dish, microcook olive oil and garlic on high 45 seconds, or until garlic releases its fragrance and is tender but not brown. Stir in butter, peppers, basil and pepper. Cover with wax paper and cook on high for 1 minute, or until heated through and flavors have developed.
To serve, toss pasta and sauce, sprinkle with parsley.
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