{"id":20316,"date":"2018-12-21T02:19:56","date_gmt":"2018-12-21T02:19:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20316"},"modified":"2018-12-21T02:19:56","modified_gmt":"2018-12-21T02:19:56","slug":"midnight-pasta-with-garlic-anchovy-capers-chilis-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20316","title":{"rendered":"\u2018midnight pasta\u2019 with garlic, anchovy, capers, chilis, parsley"},"content":{"rendered":"

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Pasta for grown-ups. Also known as ‘midnight pasta’.<\/p>\n

Pasta, lots of garlic, lots of anchovy, lots of capers, lots of olive oil: I’ve done this dish many times, sometimes offering a little variation. It’s a glorious treat, and it’s comfort food. Last night it was assembled strictly along the lines of the original David Tanis [version of a classic] recipe<\/a>, except for one thing: Probably distracted by the excitement of my birthday lunch – and an edible –\u00a0<\/em>earlier in the day, I misread my own instructions, and proceeded to mix most of the parsley into the sauce before adding the pasta.<\/p>\n

I also didn’t crush the peperoncini. I kept them whole, because this time I wanted to try for a different aesthetic (I love the casual look of a ruby-colored pepper on top of its ‘quarry’), and I was willing to accept some sacrifice in spiciness.<\/p>\n

It wasn’t a disaster, but I want to say how much more satisfactory this so-much-more-than-just-satisfactory meal is if you toss the parsley in at the right moment (when there’s all that pungency, green and fresh makes for a good foil).<\/p>\n