Olives and Pimientos Linguine

Olives and Pimientos Linguine
Olives and Pimientos Linguine

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La Cocina Goya

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!

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1 lb.


1 cup

diced onions

1 jar (6.5 oz.)

GOYA® Fancy Pimientos, sliced


crumbled GOYA® Queso Fresco

2 tbsp.

finely chopped fresh parsley

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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.



Substitute spaghetti or fettuccine for linguine.

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