{"id":13676,"date":"2017-08-05T01:51:52","date_gmt":"2017-08-05T01:51:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13676"},"modified":"2017-08-05T01:51:52","modified_gmt":"2017-08-05T01:51:52","slug":"spaghetti-heirloom-tomato-crudo-basil-dill-nasturtium","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13676","title":{"rendered":"spaghetti, heirloom tomato crudo, basil, dill, nasturtium"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13678\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/heirloom_tomato_salsa.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was pasta, but it was the only element in this dish that had to be cooked; essentially, it was all but a salad.<\/p>\n<p>Interestingly, there was no salt (other than that in the pasta cooking water) or pepper. I&#8217;ve <a href=\"http:\/\/food.hoggardwagner.org\/2016\/10\/29\/penne-heirloom-tomato-salsa-cruda-basil-purple-radish\/\">written about its simplicity<\/a> before.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13682\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/heirlooms.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13679\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/basil.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13680\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/dill.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>once\u00a0the water for boiling 8\u00a0ounces of Setaro spaghetti chitarra from Buon Italia was heating\u00a0inside a\u00a0large stainless pasta\u00a0pot, 4 heirloom tomatoes from Eckerton Hill Farm\u00a0(approximately one pound) were cut into rough chunks, tossed in a large bowl with 3 tablespoons of olive oil, 3 lightly-crushed garlic cloves from from Norwich Meadows Farm, part of a dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, part of a golden <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">dried habanada pepper<\/a>, about half of a cup of torn basil from Alewife Farm, then stirred, allowed\u00a0to sit until the spaghetti\u00a0itself was ready,\u00a0cooked al dente, and tossed into and mixed with the\u00a0tomatoes, the mix placed\u00a0in shallow bowls, a little olive oil poured around the edges of the pasta, sprinkled on top with homemade bread crumbs browned earlier in a little olive oil, finished topped with chopped dill flowers from Eckerton Hill Farm, and nasturtium flower petals from Windfall Farms<\/li>\n<li>the wine was an Italian (Veneto) sparkling,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/milleri\/wines\/millesimato-prosecco-9999\">Milleri Millesimato Prosecco<\/a>\u00a02015,\u00a0a gift from friends<\/li>\n<li>the music was the third and final act of Handel&#8217;s &#8216;Radamisto&#8217;, begun during <a href=\"http:\/\/food.hoggardwagner.org\/2017\/08\/03\/fennel-seedchili-grilled-tuna-garlicmint-grilled-eggplant\/\">dinner the night before<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There was pasta, but it was the only element in this dish that had to be cooked; essentially, it was all but a salad. Interestingly, there was no salt (other than that in the pasta cooking water) or pepper. I&#8217;ve written about its simplicity before. once\u00a0the water for boiling 8\u00a0ounces of Setaro spaghetti chitarra from &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-13676","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\/13676","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=13676"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13676\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}