{"id":23768,"date":"2019-08-24T00:09:51","date_gmt":"2019-08-24T00:09:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23768"},"modified":"2019-08-24T00:09:51","modified_gmt":"2019-08-24T00:09:51","slug":"whole-wheat-pasta-with-anchovy-garlic-chili-capers-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23768","title":{"rendered":"whole wheat pasta with anchovy, garlic, chili, capers, kale"},"content":{"rendered":"

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I’d been waiting for an opportunity to revisit one of my favorite darker artisanal pastas, but the weather hadn’t been cooperating. I had bought the package in the spring, when the weather was much cooler. I think of wholewheat pasta, and the kind of accoutrements it suggests, as just a little too earthy for a hot summer meal, even though that notion is almost certainly just inside my head.<\/p>\n

Last night, while our air conditioning was separating us from the August heat and humidity, I thought of it again when I realized I had a small bunch of light kale I had bought for the meal the evening before, but ended up not using.\u00a0I thought it would be an excellent match for its special appeal, and it certainly was. Still, I did leave off the shaved cheese topping suggested as an option by Melissa Clark, the author of the recipe<\/a>. After all, it was still summer.<\/p>\n

[note to the file – and to Clark’s editors: I’m pretty certain there’s a mistake in the published recipe where it says: “Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.”, since the chiles are very red, very dry, in any event wouldn’t normally require toasting, and definitely not for 1 to 2 minutes; she may have meant that the garlic should be added at that pont, ahead of the capers and anchovies, but that seems unlikely]<\/p>\n

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