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Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
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.
Add pasta, reserved cooking liquid and Adobo seasoning to skillet; cook, tossing until pasta is well coated. Sprinkle with queso fresco and parsley.
Substitute spaghetti or fettuccine for linguine.