{"id":970,"date":"2018-09-15T13:00:04","date_gmt":"2018-09-15T16:00:04","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=970"},"modified":"2018-08-31T15:01:15","modified_gmt":"2018-08-31T18:01:15","slug":"tomato-and-garlic-pasta","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/09\/15\/tomato-and-garlic-pasta\/","title":{"rendered":"Tomato and Garlic Pasta"},"content":{"rendered":"<h2 class=\"heading__h2--gutters recipe-ingredients__header\">Ingredients<\/h2>\n<div id=\"polaris-app\">\n<p><label class=\"checkList__item\" title=\"1 (8 ounce) package angel hair pasta\"><span class=\"recipe-ingred_txt added\">1 (8 ounce) package angel hair pasta<\/span><\/label><\/p>\n<p><span class=\"recipe-ingred_txt added\">2 pounds tomatoes<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">4 cloves crushed garlic<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">1 tablespoon olive oil<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">1 tablespoon chopped fresh basil<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">1 tablespoon tomato paste<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">salt to taste<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">ground black pepper to taste<\/span><\/p>\n<p><span class=\"recipe-ingred_txt added\">1\/4 cup grated Parmesan cheese<\/span><\/p>\n<h2 class=\"heading__h2--gutters\">Directions<\/h2>\n<div class=\"directions--section\">\n<div class=\"directions--section__steps\">\n<p><span class=\"recipe-directions__list--item\">Place tomatoes in a kettle and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.<\/span><\/p>\n<p><span class=\"recipe-directions__list--item\">Cook the pasta in a large pot of boiling salted water until al dente.<\/span><\/p>\n<p><span class=\"recipe-directions__list--item\">In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.<\/span><\/p>\n<p><span class=\"recipe-directions__list--item\">Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.<\/span><\/p>\n<p><span class=\"recipe-directions__list--item\">VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.media-allrecipes.com\/userphotos\/560x315\/837215.jpg\" alt=\"Photo of Tomato and Garlic Pasta by ALMA-LOU\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 (8 ounce) package angel hair pasta 2 pounds tomatoes 4 cloves crushed garlic 1 tablespoon olive oil 1 tablespoon chopped fresh basil 1 tablespoon tomato paste salt to taste ground black pepper to taste 1\/4 cup grated Parmesan cheese Directions Place tomatoes in a kettle and cover with cold water. Bring just to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-970","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=970"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/970\/revisions"}],"predecessor-version":[{"id":971,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/970\/revisions\/971"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}