{"id":12130,"date":"2017-03-19T19:03:59","date_gmt":"2017-03-19T19:03:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12130"},"modified":"2017-03-19T19:03:59","modified_gmt":"2017-03-19T19:03:59","slug":"spaghetto-with-olive-oil-anchovies-capers-peperoncino","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12130","title":{"rendered":"spaghetto with olive oil, anchovies, capers, peperoncino"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12132\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/spaghetto_anchovy_caper.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s sometimes called &#8216;midnight pasta&#8217;. I\u2019ve cooked this simple dish many times, and it\u2019s shown\u00a0up on this blog <a href=\"http:\/\/food.hoggardwagner.org\/?s=midnight+pasta\">four times\u00a0before<\/a>. I wrote last time, &#8220;It never fails to satisfy whatever either of us was looking for in a meal at the moment;\u00a0usually it was when we didn\u2019t have the\u00a0time or patience to come up with something more complicated.&#8221;<\/p>\n<p>It&#8217;s a great dish.<\/p>\n<p>And so simple.<\/p>\n<ul>\n<li>approximately 8\u00a0ounces of Afeltra <em>spaghetto<\/em>,\u00a0from Eataly,\u00a0boiled, but only until still pretty firmly <em>al dente<\/em>, tossed inside the same pot in which it had cooked with a very savory sauce (created with\u00a04 garlic cloves from Trader Joe&#8217;s, roughly chopped, cooked in about a third of a cup of olive oil over low-medium heat until softened and beginning to brown, then 4\u00a0salted anchovies, well-rinsed, added to the pan and mashed\u00a0with a wooden spoon, a tablespoon of <a href=\"http:\/\/www.mediterraneanorganic.com\/med_organic_product_description?upc=81498500004\">Mediterranean organic wild capers in brine<\/a>\u00a0(from a Providence, RI distributor), rinsed and drained, half of one\u00a0dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili,\u00a0<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>\u00a0from Buon Italia),\u00a0along with\u00a0several tablespoons of chopped parsley from Eataly, and a little of the reserved pasta water, then simmered for another\u00a0minute or so while the sauce\u00a0was both emulsified and slightly reduced, the mix distributed in two bowls and sprinkled with\u00a0a little more parsley<\/li>\n<li>the wine was\u00a0an Italian (Marche) white, <a href=\"http:\/\/www.saladinipilastri.it\/en\/vini_bianchi.php\">Saladini Pilastri Falerio<\/a> 2015, from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Lorenzo_Ferrero\">Lorenzo Ferrero<\/a>&#8216;s 1985 comic opera, &#8216;<a href=\"https:\/\/en.m.wikipedia.org\/wiki\/Mare_nostro\">Mare nostro<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s sometimes called &#8216;midnight pasta&#8217;. I\u2019ve cooked this simple dish many times, and it\u2019s shown\u00a0up on this blog four times\u00a0before. I wrote last time, &#8220;It never fails to satisfy whatever either of us was looking for in a meal at the moment;\u00a0usually it was when we didn\u2019t have the\u00a0time or patience to come up with &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12130","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12130"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12130\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}