{"id":9165,"date":"2016-08-16T00:38:46","date_gmt":"2016-08-16T00:38:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9165"},"modified":"2016-08-16T00:38:46","modified_gmt":"2016-08-16T00:38:46","slug":"caprese-pasta-tomato-garlic-chili-cheeses-herb-crumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9165","title":{"rendered":"caprese; pasta, tomato, garlic, chili, cheeses, herb, crumbs"},"content":{"rendered":"

\"Caprese_NY_mozzarella\"\"spaghetti_sun_gold\"<\/p>\n

Batali’s good.<\/p>\n

To begin, the first course, insalata Caprese\u00a0is a classic, certainly not my own creation, and, as it turned out,\u00a0neither was the spaghetti.<\/p>\n

I really didn’t need a published recipe just to assemble\u00a0a pasta dish with some very ripe Sun Gold tomatoes and a few odds and ends I had lying around the kitchen,\u00a0or so I thought.<\/p>\n

But\u00a0I decided to look on line for something to get me jump-started. I found a deceivingly-simple\u00a0Mario Batali invention<\/a> which not only included ingredients\u00a0I already had but in the amounts I had. I was only worried that it\u00a0would be too predictable.<\/p>\n

Actually,\u00a0the result\u00a0was sublime, with flavors far more complex than I would have thought\u00a0possible with a bit of pasta, tomato, cheese, a bit of herb, and some breadcrumbs.<\/p>\n

Yeah, cheese and<\/em> breadcrumbs.<\/p>\n

I made one substitution: Since the first course was clearly\u00a0going to include a generous amount of basil, I used\u00a0some mixed herbs (including a little basil) instead of basil alone, which the recipe suggested.<\/p>\n