{"id":33095,"date":"2014-08-12T21:35:37","date_gmt":"2014-08-13T01:35:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33095"},"modified":"2014-08-14T16:37:48","modified_gmt":"2014-08-14T20:37:48","slug":"angel-hair-pasta-with-salmon-and-grape-tomatoes%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%83%9f%e3%83%8b%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33095&lang=en","title":{"rendered":"Angel Hair Pasta with Salmon and Tomato Confit
\u30b5\u30fc\u30e2\u30f3\u3068\u30c8\u30de\u30c8\u30b3\u30f3\u30d5\u30a3\u306e\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"14\"<\/a><\/p>\n

Angel Hair Pasta with Salmon and Tomato Confit<\/strong><\/p>\n

Since we had a little party Sunday, we have some leftover food.<\/p>\n

<\/p>\n

Actually a lot for myself as Terry is spending a lot of time out of state for business this week… both cooked and uncooked.<\/p>\n

It’s good in some ways because I don’t have to go grocery shopping or cook from scratch this week.<\/p>\n

I can definitely use this kind of easy relaxing evenings.<\/p>\n

This pasta was my dinner tonight.<\/p>\n

Since I had a nice fillet of salmon (already cooked), I wanted to enjoy it with my favorite pasta, angel hair pasta.<\/p>\n

I also added one of my favorite herbs, Japanese basil, which I also had bought a bunch of for the party.<\/p>\n

I love this type of simple yet tasty pasta. Very satisfied…<\/p>\n

\n

Angel Hair Pasta with Salmon and Tomato Confit <\/strong><\/p>\n

2 tablespoon olive oil
\n1 clove garlic, chopped
\na handful of grape tomatoes
\n100~150g cooked angel hair pasta
\nsalt and pepper
\n2\/3 cup poached salmon
\n1 teaspoon capers, chopped
\n4~5 leaves Japanese basil (or Italian basil)<\/p>\n

1. Cook garlic and tomatoes in olive oil at low heat for a few until tomatoes crack and become tender.
\n2. Add freshly cooked pasta. Salt and pepper.
\n3. Serve with salmon, capers, and Japanese basil.<\/p>\n<\/div>\n

\"18\"<\/a><\/p>\n

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\u98df\u3079\u308b\u76f4\u524d\u306b\u3001\u3053\u308c\u307e\u305f\u30d1\u30fc\u30c6\u30a3\u30fc\u6e96\u5099\u3067\u6b8b\u3063\u3066\u3044\u305f\u9752\u7d2b\u8607\u306e\u5343\u5207\u308a\u3092\u305f\u3063\u3077\u308a\u306e\u305b\u3066\u51fa\u6765\u4e0a\u304c\u308a\uff5e\uff01<\/p>\n

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\"17\"<\/a><\/p>\n

\u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

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\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Angel Hair Pasta with Salmon and Tomato Confit Since we had a little party Sunday, we have some leftover food.<\/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-33095","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\/33095","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=33095"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33095\/revisions"}],"predecessor-version":[{"id":33130,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33095\/revisions\/33130"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}