Linguine With Caper And Green Olive Sauce

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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

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