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Photo: Hector Sanchez Photo by: Photo: Hector Sanchez

Linguine with Caper and Green Olive Sauce

Real Simple MAY 2005

  • Yield: Makes 4 to 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 90mg
  • Calories: 520
  • Calories from fat: 21%
  • Carbohydrate: 88g
  • Cholesterol: 0mg
  • Fat: 12g
  • Fiber: 5g
  • Iron: 5mg
  • Protein: 16mg
  • Saturated fat: 2g
  • Sodium: 1633mg