{"id":9739,"date":"2016-09-22T00:49:34","date_gmt":"2016-09-22T00:49:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9739"},"modified":"2016-09-22T00:49:34","modified_gmt":"2016-09-22T00:49:34","slug":"spaghetto-combined-with-heirloom-tomato-salsa-cruda","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9739","title":{"rendered":"spaghetto combined with heirloom tomato salsa cruda"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9740\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/pasta_fresh_tomato.jpg\" alt=\"pasta_fresh_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>We had these three beautiful heirloom plum tomatoes on the windowsill, the last of a stock which had been the gift of a friend with a vegetable garden north of the city, and they were definitely all at the peak of their ripeness. \u00a0We already knew how perfectly delicious they were, so there wasn&#8217;t any question about cooking them, or burying them with a lot of other ingredients.<\/p>\n<p>I decided pasta was the answer, a good artisanal pasta, with nothing other than these red beauties, their natural green\u00a0<em>condimento<\/em>, basil, a bit of gently-crushed garlic, a pinch of Sicilian chili, and olive oil. Other than the <em>spaghettone<\/em>, all\u00a0of the ingredients would remain uncooked, except to the extent they would be affected by the heat of the boiled and drained pasta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9741\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/tomatoes_red_plum.jpg\" alt=\"tomatoes_red_plum\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>three large, ripe heirloom plum tomatoes, from Lower Hayfields, a friend&#8217;s Hudson Valley garden,\u00a0cut into rough chunks, placed in a bowl with 3 tablespoons of a decent olive oil, 3 lightly-crushed garlic cloves from Berried Treasures, about half of a cup of New York CIty basil from Gotham Greens via Whole Foods, and a prudent amount of crushed\u00a0dried Sicilian pepperoncino from Buon Italia, stirred and allowed to sit while 8 ounces of <a href=\"http:\/\/www.eataly.com\/us_en\/pasta-pantry\/afeltra-100-italian-grain-spaghettone-17-6-oz\">Afeltra Spaghettone<\/a>\u00a0from Eataly was cooked (it&#8217;s a slightly thicker\u00a0spaghetti,\u00a0made in southern Campania with 100% Puglian grain), after which the pasta was combined with the tomato mixture in the bowl, stirred well, about half of it divided into 2 shallow bowls (this was only a first helping, since this <em>primi<\/em> was also the <em>secundi <\/em>last night), and finished\u00a0with a modest sprinkling\u00a0of chopped herbs, a mix which included\u00a0more basil dill, and oregano [<a href=\"http:\/\/www.nytimes.com\/interactive\/2011\/08\/07\/magazine\/mag-07eat-recipes.html\">the basic recipe<\/a>, from Mark Bittman, is one I had cut out of the New York Times Magazine 5 years ago, but have never used; the addition of the herb topping isn&#8217;t in his text, and it isn&#8217;t really in line with what I&#8217;ve written I&#8217;ve written above, but I had forgotten to reserve some of the basil for a garnish, and happened to have the other herbs handy at the moment]<\/li>\n<li>the wine was an Italian (Sicily) white, <a href=\"http:\/\/www.duca.it\/en\/vino-corvo\/corvo-bianco\/\">Corvo Insolia<\/a> 2014<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/newamrecords.com\/sirota-baroque\/\">Nadia Sirota&#8217;s \u00a02103 album, &#8216;Baroque&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We had these three beautiful heirloom plum tomatoes on the windowsill, the last of a stock which had been the gift of a friend with a vegetable garden north of the city, and they were definitely all at the peak of their ripeness. \u00a0We already knew how perfectly delicious they were, so there wasn&#8217;t any &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-9739","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\/9739","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=9739"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9739\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}