Here’s something creamy and easy to make beef linguine with black olives pasta dish. I had some leftover Chardonnay from the Nathanson Creek bottle so I figured I’d pour a little bit of it in the sauce too. Generously sprinkle with Parmesan cheese, and serve with cheesy-garlic bread(use shredded mozzarella cheese for a change) on the side for one delicious pasta meal.
| Creamy Beef Linguini W/ Black Olives |
Recipe type: Pasta
Author:
Serves: 6
INGREDIENTS
- 1 box of linguine, cook according to the box(al dente)
- 1 pc of thin steak, slice in strips
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 2 tbsp of oil
- 1 can of cream of mushroom soup
- 1 can of water(use cream of mushroom can)
- 1/2 cup of white wine
- 1 sm can of sliced black olives, drained
- a handful of capers
- sprinkle of dried basil
- sprinkle of dried oregano
- sprinkle of salt and pepper
- Parmesan cheese for garnish
INSTRUCTIONS
- Cook the linguine according to the box. Make it al dente.
- Heat up oil in a pan, saute’ chopped onions and garlic. Add the strips of beef. cook until tender, about 5-8 minutes or so. Add the cream of mushroom soup, fill the empty can with water then add that in the pan. Add the white wine and a handful of capers too. Season with dried basil, dried oregano, salt and pepper. Stir everything around, cover the pan and simmer until it boils.
- Stir in the black olives then add the cooked pasta into the pan. Stir everything together gently.
- Serve in a plate with cheesy-garlic bread.
- Generously sprinkle with Parmesan cheese.
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Entry for Food Friday. 
yummmmmm…you just made me crave for a serving (or two) of your pasta dish!
many thanks for sharing over at Food Friday!
have a great day!
Pasta always have a space inside my tummy
@maiylah, I finally remembered to join. Been wanting to but I keep forgetting. Thanks for the visit
@Mika, me too
looks yummy! i love black olives.
i love this pasta sauce. its great on rice too
heres my entry
Seeing the capers make me want to cook this…now!