Linguine With Caper and Green Olive Sauce

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.

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.

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.

Sounds delish, will try this week. With those ingredients how can you go wrong????? Also quick as well as easy!. :)