{"id":6327,"date":"2015-12-10T00:12:22","date_gmt":"2015-12-10T00:12:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6327"},"modified":"2015-12-10T00:12:22","modified_gmt":"2015-12-10T00:12:22","slug":"spaghetti-with-garlic-oil-peperoncini-anchovy-and-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6327","title":{"rendered":"spaghetti with garlic, oil, peperoncini, anchovy, and parsley"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/spaghetti_anchovy_chili_parsley.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6331\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/spaghetti_anchovy_chili_parsley.jpg\" alt=\"spaghetti_anchovy_chili_parsley\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This is another example of the stock Italian guy&#8217;s &#8216;midnight pasta&#8217;, or <em>spaghettata di mezzanotte<\/em>, but I&#8217;m thinking more and more that it&#8217;s not just a\u00a0dude thing, and not even just an Italian thing. Everyone needs <a href=\"http:\/\/www.nytimes.com\/2011\/12\/07\/dining\/at-the-end-of-the-night-simple-pasta-city-kitchen.html?_r=1\">a go-to, at-home dinner<\/a> concept, and this is a pretty good one.<\/p>\n<p><a href=\"http:\/\/cooking.nytimes.com\/recipes\/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper\">This<\/a> is one version, published by the Times in its &#8216;NYT Cooking Recipe Box&#8217;.<\/p>\n<p>My description is directly below; it&#8217;s what I served\u00a0the two of us last night\u00a0at my own dude&#8217;s suggestion.<\/p>\n<ul>\n<li>approximately 10 ounces of Setaro spaghetti chitarra from Buon Italia boiled, but only until pretty firmly <em>al dente<\/em>, then tossed with a sauce made of 4 plump\u00a0<em>rocambole<\/em> garlic cloves from Keith&#8217;s Farm, roughly chopped, cooked in about a third of a cup of olive oil over low-medium heat until softened and beginning to brown, before adding to the pan\u00a03 salted anchovies, well-rinsed, and mashing them with a wooden spoon, plus half of one\u00a0dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia, several tablespoons of chopped parsley from\u00a0Paffenroth Farms, and a little of the pasta water, all\u00a0simmered for a few minutes\u00a0while the sauce\u00a0was slightly reduced, the entire mix distributed in bowls and sprinkled with another few tablespoons of parsley<\/li>\n<li>the wine was an Italian (Veneto) white, <a href=\"http:\/\/www.creamwine.com\/brand.php?id=30\">Boir\u00e1 Veneto IGT Pinot Grigio 2014<\/a> from <a href=\"http:\/\/flatiron-wines.com\/boira-pinot-grigio-2014.html\">Flat Iron Wines &amp; Spirits<\/a><\/li>\n<li>the music was several pieces by <a href=\"https:\/\/en.wikipedia.org\/wiki\/Bruno_Maderna\">Bruno Maderna<\/a>, beginning with the magnificent &#8216;<em>Concerto per due pianoforti e strumenti<\/em>&#8216; (1947\u201348)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is another example of the stock Italian guy&#8217;s &#8216;midnight pasta&#8217;, or spaghettata di mezzanotte, but I&#8217;m thinking more and more that it&#8217;s not just a\u00a0dude thing, and not even just an Italian thing. Everyone needs a go-to, at-home dinner concept, and this is a pretty good one. This is one version, published by the &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-6327","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\/6327","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=6327"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6327\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}