This vegetarian recipe features linguine tossed with olives, pimientos, onion, garlic, extra virgin olive oil, sherry vinegar, and Adobo. A perfect dish for anytime, especially busy weeknights! A delicious recipe that will please the whole family.
1 jar (6.75 oz.) Goya manzanilla olives stuffed with pimientos, sliced (or similar)
1 jar (6.5 oz.) Goya fancy pimientos, sliced (or similar)
3 tbsp. Goya sherry vinegar (or similar)
Goya Adobo all-purpose seasoning with pepper, to taste (or similar)
1/3 cup crumbled white cheese – queso fresco (optional)
2 tbsp. finely chopped fresh parsley
1. Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
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.
3. Add pasta, reserved cooking liquid and Adobo seasoning to skillet; cook, tossing until pasta is well coated. Sprinkle with queso fresco (optional) and parsley.
You may substitute spaghetti or fettuccine for linguine.