Linguine and sweet onions make this dish one to savor. Slow cooking the onions releases their natural sweetness and accents the rich flavor of the black olives. Serve with slices of tomato and mozzarella cheese drizzled with olive oil and balsamic vinegar.
- 3 tablespoons olive oil
- 1 pound onions, peeled and thinly sliced
- 1 teaspoon granulated sugar
- 1/3 cup sliced ripe olives
- 1 package (9 oz.) BUITONI Refrigerated All Natural Linguine
HEAT oil in a large skillet over low heat. Add onions; cook, stirring occasionally, for 20 minutes. Add sugar; cook, stirring occasionally, for an additional 20 minutes or until tender and golden brown. Add olives.
PREPARE pasta according to package directions. Top with onion mixture.
Review This Recipe
This recipe is so easy and so tasty, we loved it. We have it a few times a month. The taste of the olives and the sweetness of the onion are a great combo.
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