{"id":7781,"date":"2016-04-12T20:51:22","date_gmt":"2016-04-12T20:51:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7781"},"modified":"2016-04-12T20:51:22","modified_gmt":"2016-04-12T20:51:22","slug":"midnight-pasta-with-garlic-anchovy-capers-chiles-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7781","title":{"rendered":"&#8216;midnight pasta&#8217;, with garlic, anchovy, capers, chiles, herbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7784\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/midnight_spaghettone.jpg\" alt=\"midnight_spaghettone\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve cooked this simple dish many times, and it&#8217;s shown\u00a0up on this blog <a href=\"http:\/\/food.hoggardwagner.org\/?s=midnight+pasta\">three times\u00a0before<\/a>. It never fails to satisfy whatever either of us was looking for in a meal at the moment;\u00a0usually it was when we didn&#8217;t have the\u00a0time or patience to come up with something more complicated.<\/p>\n<ul>\n<li>approximately 8\u00a0ounces of Afeltra <em>spaghettone<\/em>,\u00a0from Eataly,\u00a0boiled, but only until still pretty firmly <em>al dente<\/em>, tossed inside the same pot in which it had cooked with a very savory sauce (created with\u00a04 plump\u00a0garlic cloves from Whole Foods, roughly chopped, cooked in about a third of a cup of olive oil over low-medium heat until softened and beginning to brown, 3 salted anchovies, well-rinsed, added to the pan and mashed\u00a0with a wooden spoon, a tablespoon of <a href=\"http:\/\/www.mediterraneanorganic.com\/med_organic_product_description?upc=81498500004\">Mediterranean organic wild capers in brine<\/a>\u00a0(from a Providence, RI distributor), rinsed and drained, half of one\u00a0dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili,\u00a0<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>\u00a0from Buon Italia),\u00a0along with\u00a0several tablespoons of chopped parsley from Eataly, an equal amount of chopped lovage from Two Guys from Woodbridge, and a little of the reserved pasta water, then simmered for another\u00a0minute or so while the sauce\u00a0was both emulsified and slightly reduced, the mix distributed in two bowls and sprinkled with another few tablespoons of parsley and lovage<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellaemosca.it\/en\/legal.php?r=\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<li>the music was the remaining part of\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Mari-Palo\/Performer\/113027-2\">Aulis\u00a0Sallinen&#8217;s, &#8216;The King Goes Forth To\u00a0France&#8217;<\/a>, the scenes\u00a0which we were unable to hear during dinner\u00a0the night before.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve cooked this simple dish many times, and it&#8217;s shown\u00a0up on this blog three times\u00a0before. It never fails to satisfy whatever either of us was looking for in a meal at the moment;\u00a0usually it was when we didn&#8217;t have the\u00a0time or patience to come up with something more complicated. approximately 8\u00a0ounces of Afeltra spaghettone,\u00a0from Eataly,\u00a0boiled, &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-7781","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\/7781","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=7781"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7781\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}