Linguine with Caper and Green Olive Sauce

Linguine with Caper and Green Olive Sauce Recipe
Photo: Hector Sanchez

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calcium 90 mg
Calories 520
Caloriesfromfat 21 %
Carbohydrate 88 g
Cholesterol 0 mg
Fat 12 g
Fiber 5 g
Iron 5 mg
Protein 16 mg
Satfat 2 g
Sodium 1633 mg

Ingredients

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 26-ounce jar marinara sauce
1 6.75-ounce jar Spanish olives, drained and roughly chopped
1 3.5-ounce jar capers, drained and roughly chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon lemon zest
1 1-pound box linguine

Preparation

Heat the olive oil, garlic, and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes. Add the marinara sauce, olives, capers, parsley, and lemon zest. Reduce heat to low and simmer for about 15 minutes. Meanwhile, cook the linguine according to the package instructions. Drain and add the linguine to the sauce, tossing to coat. Transfer to a large serving dish and serve family-style.

Tip: Capers and olives are often packed in brine, which can make a dish very salty. If you are watching your salt intake, rinse them before cooking.

Note:

Sara Quessenberry,

May 2005
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