Olives and Pimientos Linguine

This Olives and Pimientos Linguine dish takes only twenty minutes to prepare. Make it with the intense flavor of GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, onion, garlic, GOYA® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Manzanilla Olives Stuffed with Pimientos</a>, pimientos, perejil and cheese. Perfect for busy weeknights!

Total Time

20m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 lb.

linguine

⅓ cup

GOYA® Extra Virgin Olive Oil

1 cup

diced onions

4 tsp.

GOYA® Minced Garlic

1 jar
(6.75 oz.)

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , sliced

1 jar
(6.5 oz.)

GOYA® Fancy Pimientos , sliced

3 tbsp.

GOYA® Sherry Vinegar

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

⅓ cup

crumbled GOYA® Queso Fresco

2 tbsp.

finely chopped fresh parsley

Directions

Kitchen View

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.