Pasta Magnolia Putanesca

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Ingredients
  

  • 2 packages Magnolia® longanisa
  • 1/2 cup extra virgin olive oil
  • 5 cloves garlic
  • 1 can black olives
  • 1 can green olives
  • 1 large onion
  • 5 medium sized tomatoes
  • 1 small can anchovies (or 1/2 cup tinapa meat)
  • 1/2 stick butter
  • 1/2 cup sweet relish
  • 1/2 cup tomato sauce
  • 1 lb linguine pasta (cooked)
  • 1 cup parmesan cheese

Instructions
 

  • Remove magnolia longanisa from casings, place in a pan with 1/4 cup water.
  • When almost dry, add 1/4 cup EVOO (extra virgin olive oil)
  • Sautee until brown
  • Take cooked longanisa out of the pan
  • Add the rest of the EVOO
  • Sautee onions until transparent, then add garlic, be careful not to burn
  • Add anchovies or tinapa meat
  • Add olives and relish
  • Cook for 3 minutes
  • Add tomato sauce and tomatoes, cook to simmer, melt the butter
  • Boil pasta with 2 quarts water and 3 tbs salt
  • Cook al dente. Drain pasta
  • Serve sauce over pasta and add the remaining cheese on top
Keyword Magnolia
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