Then we started to cook fresh and the recipes collected dust.
Today, as I emptied an open box of linguine into my pasta jar, I spied a recipe on the package for linguine with tuna, olives and capers. OK, that sounded pretty good. And it was.
Here's to a new generation of "ripped from the box" recipes.
De Cecco's Linguine with Tuna, Olives and Capers
1 pound linguine
1/4 cup olive oil1/2 cup of black olives, pitted and finely chopped
1 1/4 tablespoon capers
2 cloves crushed garlic
1 tablespoon chopped parsley
1 small can tuna, shredded with fork
Cook the pasta for 11 minutes in boiling salted water. In the meantime, sauté in olive oil the olives, capers and garlic. Add a few tablespoons of the boiling pasta water, then put in the parsley and some ground pepper. Let it cook for a few minutes, then remove from heat and add the tuna. Drain the linguine and put in a serving dish. Add the sauce, mix well and serve.