{"id":1383,"date":"2008-12-27T21:46:44","date_gmt":"2008-12-28T01:46:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1383"},"modified":"2008-12-27T21:54:32","modified_gmt":"2008-12-28T01:54:32","slug":"sardin-and-basil-pasta%e3%82%b5%e3%83%bc%e3%83%87%e3%82%a3%e3%83%b3%e3%81%a8%e3%83%90%e3%82%b8%e3%83%ab%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1383&lang=en","title":{"rendered":"Sardine and Basil Pasta
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Sardine and Basil Pasta<\/strong>
\nLunch December 24, 2008<\/em><\/p>\n

Canned sardine has a strong flavor, so I recommend adding other ingredients that also have distinct flavors and will balance out the sardine taste. I made a light sauce with garlic, onion, fresh tomatoes, canned tomatoes, caper, sugar, salt, pepper, and basil, and mixed with linguini.<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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Sardine and Basil Pasta Lunch December 24, 2008 Canned sardine has a strong flavor, so I recommend adding other ingredients that also have distinct flavors and will balance out the sardine taste. I made a light sauce with garlic, onion, fresh tomatoes, canned tomatoes, caper, sugar, salt, pepper, and basil, and mixed with linguini. Please […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-1383","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1383"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1383\/revisions"}],"predecessor-version":[{"id":1486,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1383\/revisions\/1486"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}