{"id":17981,"date":"2011-02-14T21:50:03","date_gmt":"2011-02-15T02:50:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17981"},"modified":"2011-02-14T21:50:03","modified_gmt":"2011-02-15T02:50:03","slug":"pasta-with-spicy-tomato-cod-sauce%e7%99%bd%e8%ba%ab%e9%ad%9a%e5%85%a5%e3%82%8a%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%83%88%e3%83%9e%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e3%83%91%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17981&lang=en","title":{"rendered":"Pasta with Spicy Tomato Cod Sauce
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Pasta with Spicy Tomato Cod Sauce<\/strong>
\nLunch February 12, 2011<\/em><\/p>\n

Terry and his dad were working hard again editing their family movies at our house last weekend, and I thought it might be a good idea to bring their lunch to the room where they were working so that they didn’t have to be interrupted (they actually decided to take a lunch break and we ate together in the kitchen). Here is the lunch I made that day. Cooked pasta was served with spicy tomato sauce and flaky cod. It’s been great to see Terry’s dad almost every weekend recently. I think they still have some more work to do, and I look forward to having a group lunch like this again! <\/p>\n

Pasta with spicy tomato cod sauce: garlic, onion, cod, tomato sauce, water from cooking pasta, hot sauce, crushed red pepper, salt, pepper, butter, olive oil<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Pasta with Spicy Tomato Cod Sauce Lunch February 12, 2011 Terry and his dad were working hard again editing their family movies at our house last weekend, and I thought it might be a good idea to bring their lunch to the room where they were working so that they didn’t have to be interrupted […]<\/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-17981","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\/17981","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=17981"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17981\/revisions"}],"predecessor-version":[{"id":18062,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17981\/revisions\/18062"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}