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
  • 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)
  • ½ 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
  1. Cook the linguine according to the box. Make it al dente.
  2. 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.
  3. Stir in the black olives then add the cooked pasta into the pan. Stir everything together gently.
  4. Serve in a plate with cheesy-garlic bread.
  5. Generously sprinkle with Parmesan cheese.

Entry for Food Friday.

Share and Enjoy:
  • Facebook
  • Google Bookmarks
  • LinkedIn
  • RSS
  • Tumblr
  • Twitter
  • Yahoo! Buzz
  • Add to favorites
  • StumbleUpon