{"id":23834,"date":"2019-08-30T00:35:55","date_gmt":"2019-08-30T00:35:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23834"},"modified":"2019-08-30T00:35:55","modified_gmt":"2019-08-30T00:35:55","slug":"rigatoni-di-grannano-aglio-e-olio-ma-con-timo-fresco","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23834","title":{"rendered":"rigatoni di gragnano, aglio e olio, ma con timo fresco"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23850\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/rigatoni_alio_olio_thyme.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal almost didn&#8217;t happen.<\/p>\n<p>It wasn&#8217;t clear we were up to a full dinner until moments before I began cooking. What did it was a proposal for the simplest of pastas, <em>aglio e olio<\/em>, and then I went and threw an herb into it.<\/p>\n<p>Simple; perfection.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23854\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/thyme_Stokes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>three plump still-fresh\/juicy cloves of\u00a0&#8216;Nootka rose\u2019 garlic from TransGenerational Farm, chopped, plus a prudent amount of dried <em>Itria-Sirissi<\/em> chili, <em>pepperoncino di Sardegna intero<\/em>,\u00a0from Buon Italia, heated inside a\u00a0large antique copper pot until the garlic had barely begun to color, then 8 ounces of a very good Campania pasta\u00a0(Afeltra 100% <em>Grano Italiano Biologico Pasta di Gragnano IG.P. Artigianale rigatone<\/em> from Eataly Flatiron), cooked\u00a0<em>al dente<\/em> tossed in, together with about three quarters of a cup of cooking water, the mix stirred over high heat until the liquid had emulsified, some chopped thyme leaves\u00a0from Stokes Farm stirred in, the pasta arranged in shallow bowls and drizzled with a little olive oil around the edges<\/li>\n<li>the wine was an Oregon (Willamette Valley) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/products\/chris-baker-willamette-pinot-gris-2018\">Chris Baker Willamette Pinot Gris 2018<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines<\/a><\/li>\n<li>the music was from <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=733485\">an album of the late symphonies of Giovanni Battista Sammartini (c. 1700-1775), performed by\u00a0Alessandra Rossi L\u00fcrig conducting the Accademia D&#8217;Arcadia<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal almost didn&#8217;t happen. It wasn&#8217;t clear we were up to a full dinner until moments before I began cooking. What did it was a proposal for the simplest of pastas, aglio e olio, and then I went and threw an herb into it. Simple; perfection. three plump still-fresh\/juicy cloves of\u00a0&#8216;Nootka rose\u2019 garlic from &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23834","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\/23834","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23834"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23834\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}