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This Olives and Pimientos Linguine dish takes only twenty minutes to prepare. Make it with the intense flavor of GOYA® Extra Virgin Olive Oil, onion, garlic, GOYA® Manzanilla Olives Stuffed with Pimientos, pimientos, perejil and cheese. Perfect for busy weeknights!
Ingredients
1 lb.
linguine
1 cup
diced onions
4 tsp.
GOYA® Minced Garlic
1 jar (6.75 oz.)
GOYA® Manzanilla Olives Stuffed with Pimientos, sliced
1 jar (6.5 oz.)
GOYA® Fancy Pimientos, sliced
3 tbsp.
GOYA® Sherry Vinegar
⅓ cup
crumbled GOYA® Queso Fresco
2 tbsp.
finely chopped fresh parsley
Directions
Step 1
Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
Step 2
Meanwhile, heat oil in large skillet set over medium heat; cook onions and garlic for 3 to 5 minutes or until slightly softened. Stir in olives and pimientos; cook for 2 to 3 minutes or until well coated. Stir in sherry vinegar; cook for 1 minute.
Step 3
Add pasta, reserved cooking liquid and Adobo seasoning to skillet; cook, tossing until pasta is well coated. Sprinkle with queso fresco and parsley.
Note:
Substitute spaghetti or fettuccine for linguine.
New from Goya
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