{"id":212,"date":"2008-06-16T13:01:49","date_gmt":"2008-06-16T13:01:49","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=212"},"modified":"2008-06-16T13:01:49","modified_gmt":"2008-06-16T13:01:49","slug":"pasta-al-fresco","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/06\/16\/pasta-al-fresco\/","title":{"rendered":"Pasta Al Fresco"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2008\/06\/italian_pasta1.jpg?ssl=1\" title=\"italian_pasta1.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2008\/06\/italian_pasta1.thumbnail.jpg?ssl=1\" alt=\"italian_pasta1.jpg\" \/><\/a>\u00a0<br \/>\ncopyright, 2008, Maria Liberati<br \/>\nEditor: Joseph Mc Veigh<br \/>\nIf there is one course that Italians are famous for, it is dinner.\u00a0 The list of Italian dinners is exquisite and endless.\u00a0 There are so many great meals that everyone has an Italian dinner dish in their list of favorites.\u00a0 But one of the most remarkable aspects of Italian dinners is that they are not exotic or difficult to make.\u00a0 The basic ingredients like pasta and vegetables are simple yet tasty while the particular ingredients like the sauces and seasonings allow for experimentation and perfection.\u00a0 This week&#8217;s Famous Recipes article looks at two world renowned and loved pieces of Italian culture, the central Italian dinner food spaghetti and the flawless Italian actress Sophia Loren.\u00a0<br \/>\n<a href=\"http:\/\/en.wikipedia.org\/wiki\/Sophia_Loren\">Sophia Loren <\/a>needs no introduction.\u00a0 As an actress, she has epitomized talent, grace, and beauty.\u00a0 After starring in many great films, Loren expanded her career into other fields.\u00a0 Her cookbook <em>Recipes and Memories<\/em> is a sampling of her Italian roots with the foods she learned to love as a child and short memoirs that go along with them.\u00a0 One of her great recipes is Spaghetti Con Pomodoro Crudo (spaghetti with uncooked tomato sauce).\u00a0 \u00a0\u00a0<br \/>\nSophia Loren&#8217;s Spaghetti Con Pomodoro Crudo<br \/>\nIngredients:<br \/>\n1 1\/2 pound spaghetti<br \/>\n2 pounds tomatoes, not quite ripe, chopped<br \/>\n1\/2 pound fresh mozzarella, thinly sliced<br \/>\n2 medium red or Vidalia onions (or less), thinly sliced<br \/>\n1\/4 cup pitted Sicilian green olives, roughly chopped<br \/>\n2 tablespoons drained capers<br \/>\n1\/4 cup minced Italian parsley<br \/>\n12 chopped fresh oregano leaves<br \/>\n2 cloves garlic, crushed<br \/>\nSalt<br \/>\nFreshly ground pepper<br \/>\n1\/2 cup extra-virgin olive oil<br \/>\nFreshly grated Parmigiano-Reggiano cheese (optional)<br \/>\nDirections:<br \/>\nCook the pasta until just al dente.<br \/>\nWhile the<a href=\"http:\/\/www.gomestic.com\/Cooking\/Simple-Steps-to-Make-Perfect-Pasta.76455\"> pasta is cooking<\/a>, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste.<br \/>\nPour the oil over and toss gently.<br \/>\nWhen pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl.<br \/>\nToss to combine, remove the garlic if desired, and serve.<br \/>\nPass the cheese at the table.<br \/>\nFor more great recipes, get your copy of\u00a0 the bestselling book -The Basic Art of Italian Cooking at <a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com<\/a><br \/>\nCiao for no,<br \/>\nMaria<br \/>\n<a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 copyright, 2008, Maria Liberati Editor: Joseph Mc Veigh If there is one course that Italians are famous for, it is dinner.\u00a0 The list of Italian dinners is exquisite and&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41,57,31,11],"tags":[],"class_list":["post-212","post","type-post","status-publish","format-standard","hentry","category-entertaining","category-features","category-la-dolce-vita","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=212"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/212\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}