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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!
GOYA® Minced Garlic
1 jar (6.75 oz.)
GOYA® Manzanilla Olives Stuffed with Pimientos, sliced
1 jar (6.5 oz.)
GOYA® Fancy Pimientos, sliced
GOYA® Sherry Vinegar
crumbled GOYA® Queso Fresco
finely chopped fresh parsley
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.
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