{"id":15361,"date":"2018-01-17T00:54:15","date_gmt":"2018-01-17T00:54:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15361"},"modified":"2018-01-17T00:54:15","modified_gmt":"2018-01-17T00:54:15","slug":"spaghetti-with-tuna-caper-peperoncino-sauce-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15361","title":{"rendered":"spaghetti with tuna-caper-peperoncino sauce, parsley"},"content":{"rendered":"

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Last night’s dinner represented a return to Italy, or at least one interpretation of Italy. While there were no fish stalls in the Greenmarket on Monday, again because of the weekend’s bitter cold, but I did manage to put fish on the table.<\/p>\n

Three years ago I wrote this about this terrific dish, and except for the fact that I actually haven’t\u00a0served it since, for reasons I can’t explain even to myself, I stand by every word:<\/p>\n

This simple meal became a standard in our kitchen from the day I first tried it.\u00a0 It follows a classic and delicious Mark Bittman recipe<\/a> which can be put together entirely with ingredients normally always on hand, meaning it\u2019s perfect for those times when the cook has not had a chance to get to a market of any kind.\u00a0 Bittman describes the parsley \u2018garnish\u2019 as optional, and so the dish maintains my boast, but I can\u2019t imagine not including what is the most common herb in the kitchen, if at all possible.<\/em><\/p>\n