Linguine With Caper and Green Olive Sauce
Hector Sanchez
How to Make It
Step 1
Heat the oil, garlic, and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes.
Step 2
Add the marinara sauce, olives, capers, parsley, and lemon zest. Reduce heat to low and simmer for about 15 minutes.
Step 3
Meanwhile, cook the linguine according to the package instructions. Drain and add to the sauce, tossing to coat. Transfer to a serving dish.
IFortuna
2014-03-31T17:26:07-04:00
If you use Castelvetrano olives (green) they have much less salt but you must remove the pits. I have seen them no other way. I just use a some tomato sauce (also has salt) because there is enough added garlic and salt in the olives and capers instead of bottled marinara. I would sprinkle in some basil and crushed rosemary also.
HBcook
2012-12-18T09:23:48-05:00
Very good and different from the normal pasta. The success is with the marinara sauce you use. I bought Newman's Own (24 ounces). The olives that I bought were from a 5.75 ounce jar. I rinsed the olives and capers before chopping. For the 2 of us, I used 4 ounces of linguine and I don't add it to the sauce but serve the sauce over the pasta. I served this with chicken cutlets coated with Italian panko.
Chuxster51
2012-04-30T11:06:26-04:00
I've been making this dish for years, and it is easy and delicious. I recommend rinsing both the olives and capers, to remove some of the excess salt. I also only use 1/2 pound of pasta, since I like a higher sauce to pasta ratio.
marylouisedavis
2012-04-30T09:51:04-04:00
Sounds delish, will try this week. With those ingredients how can you go wrong????? Also quick as well as easy!. :)
