{"id":827,"date":"2014-10-16T16:24:18","date_gmt":"2014-10-16T23:24:18","guid":{"rendered":"http:\/\/bargetto.com\/?p=827"},"modified":"2014-10-16T16:24:18","modified_gmt":"2014-10-16T23:24:18","slug":"spring-time-angel-hair-pasta","status":"publish","type":"post","link":"http:\/\/bargetto.com\/chaucers\/spring-time-angel-hair-pasta\/","title":{"rendered":"Spring Time Angel Hair Pasta"},"content":{"rendered":"<p><strong>By: Shawn Stanchfield<\/strong><\/p>\n<p>Pairs well with BARGETTO Cabernet Sauvignon<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n<strong>For Pasta<\/strong><br \/>\n3 oz. marinara sauce or red sauce of your choice<br \/>\n1 oz. diced skinless and seedless tomatoes<br \/>\n1 oz. fresh basil, chiffonade<br \/>\n1 oz. olive oil<br \/>\n1\/2 oz. capers<br \/>\nsalt and pepper to taste<br \/>\n2 handfuls angel hair pasta*<br \/>\ncooked pasta<br \/>\nparmesan cheese as required<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1.  Heat olive oil in saute pan.<br \/>\n2.  Add marinara sauce, tomatoes, capers and salt and pepper.<br \/>\n3.  Simmer for 2 minutes then add pre-cooked angel hair pasta.<br \/>\n4.  Finish with fresh basil and garnish with parmesan cheese.<\/p>\n<p>*Note: When cooking angel hair pasta stir frequently to avoid the pasta sticking together.<\/p>\n<p><strong>Marinara Sauce Ingredients:<\/strong><br \/>\n2 quarts tomatoes, peeled<br \/>\n12 oz. tomato paste<br \/>\n1 bulb Garlic, crushed<br \/>\n2 oz. El Pato (Mexican tomato sauce)<br \/>\n1 T. oregano<br \/>\n1 onion, small dice<br \/>\n1 quart water<br \/>\n4 oz. olive oil<br \/>\n1 T. Sugar<br \/>\nsalt and pepper to taste<br \/>\n2 bay leafs<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1.  Add olive oil to the bottom of the pot.<br \/>\n2.  Add onions and garlic, sweat.<br \/>\n3.  Add whole tomatoes and crush with your hands.<br \/>\n4.  Add remaining ingredients.<br \/>\n5.  Add water until a thin soup consistency is obtained.<br \/>\n6.  Bring to boil and then simmer for 3 to 6 hours (the longer the better). <\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: Shawn Stanchfield Pairs well with BARGETTO Cabernet Sauvignon Ingredients: For Pasta 3 oz. marinara sauce or red sauce of your choice 1 oz. diced skinless and seedless tomatoes 1 oz. fresh basil, chiffonade 1 oz. olive oil 1\/2 oz. capers salt and pepper to taste 2 handfuls angel hair pasta* cooked pasta parmesan cheese [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[21],"tags":[],"class_list":{"0":"post-827","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-wine-pairing-recipes","7":"entry"},"_links":{"self":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":0,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"wp:attachment":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}