Linguine with Two-Olive Marinara

This recipe's versatile sauce can also be spooned over cheese ravioli, used as a topping for pizza, or served with breadsticks as an appetizer. Cook the linguine while the sauce simmers.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 26%
  • Fat: 9.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 14.3g
  • Carbohydrate: 48.9g
  • Fiber: 4.3g
  • Cholesterol: 10mg
  • Iron: 3.7mg
  • Sodium: 808mg
  • Calcium: 246mg


  • 2 teaspoons olive oil
  • 2/3 cup chopped onion
  • 2 teaspoons bottled minced garlic
  • 3/4 cup sliced pitted green olives (about 15)
  • 1 (2 1/4-ounce) can sliced ripe olives, drained
  • 1/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/3 cup dry white wine
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 10 ounce uncooked linguine
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in garlic; sauté 1 minute. Add olives; sauté 30 seconds. Stir in sugar, red pepper, black pepper, and oregano; cook 1 minute, stirring constantly. Add wine; cook 30 seconds. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; keep warm.
  2. Cook pasta according to package directions, omitting the salt and fat. Drain. Arrange 2/3 cup pasta on each of 6 plates; top each serving with 1/2 cup sauce, 2 tablespoons cheese, and 1 teaspoon parsley.
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