Weekly Recipe: Marathon Monday Linguine With Caper and Green Olive Sauce

It’s Marathon Monday and we’re celebrating here at Lynnfield Commons! Whether you’re cheering on the runners at the finish line in Boston or following the elite on television, it’s one of the most exciting days of the year. 

Since runners are loading up on carbs, we thought it would be appropriate for our weekly recipe to include a must-have pre marathon meal, PASTA! If you try this out, be sure to share a photo on our Facebook or our Instagram! 

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

Directions

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