{"id":5792,"date":"2014-10-06T17:59:45","date_gmt":"2014-10-06T22:59:45","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5792"},"modified":"2019-03-31T09:42:59","modified_gmt":"2019-03-31T14:42:59","slug":"salsas-para-pastas-arrabbiata","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/","title":{"rendered":"Salsa Arrabbiata"},"content":{"rendered":"<p>Los italianos tienen esa cosa de ponerle nombre propio a combinaciones tan sencillas como acertadas. Es el caso de la salsa <em>arrabbiata<\/em> (enrabiada), que es una simple combinaci\u00f3n de aceite de oliva (era que no), ajo, tomates en lata y aj\u00ed rojo.<\/p>\n<figure id=\"attachment_5794\" aria-describedby=\"caption-attachment-5794\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5794\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/arrabbiata\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"arrabbiata\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Tallarines con salsa arrabbiata&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5794\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Tallarines con salsa arrabbiata\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5794\" class=\"wp-caption-text\">Tallarines con salsa arrabbiata<\/figcaption><\/figure>\n<p>La preparaci\u00f3n es verdaderamente sencilla:<!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>90 ml. de aceite de oliva<\/li>\n<li>2 o 3 dientes de ajo, seg\u00fan dicte el vampiro interior<\/li>\n<li>1 o 2 aj\u00edes rojos, seg\u00fan el gusto del <em>chef<\/em>.<\/li>\n<li>1 kilo de tomates en conserva (2 tarros de 500 grs. por ejemplo)<\/li>\n<li>Sal a gusto.<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<figure id=\"attachment_5793\" aria-describedby=\"caption-attachment-5793\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5793\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/ajo-aji\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/ajo-aji.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ajo-aji\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Aj\u00ed y ajo&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/ajo-aji.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5793\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/ajo-aji.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Aj\u00ed y ajo\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/ajo-aji.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/ajo-aji.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5793\" class=\"wp-caption-text\">Aj\u00ed y ajo<\/figcaption><\/figure>\n<p>Picar el aj\u00ed y el ajo y fre\u00edrlos en el aceite de oliva.<\/p>\n<figure id=\"attachment_5797\" aria-describedby=\"caption-attachment-5797\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5797\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/fiendo-ajo\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/fiendo-ajo.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"fiendo-ajo\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Comenzando a fre\u00edr el ajo&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/fiendo-ajo.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5797\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/fiendo-ajo.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Comenzando a fre\u00edr el ajo\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/fiendo-ajo.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/fiendo-ajo.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5797\" class=\"wp-caption-text\">Comenzando a fre\u00edr el ajo<\/figcaption><\/figure>\n<p>Cuando el ajo comience a tostarse, a\u00f1adimos los tomates en conserva. Aqu\u00ed los cortamos con tijeras directamente en la lata o si no en la olla.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5796\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/con-tijera\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"con-tijera\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-5796\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?resize=700%2C500&#038;ssl=1\" alt=\"con-tijera\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/con-tijera.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/a>Dejamos hervir unos cinco minutos revolviendo\u00a0de vez en cuando. Una vez que est\u00e1 lista la salsa, apagamos el fuego y esperamos que la pasta est\u00e9 lista.<\/p>\n<figure id=\"attachment_5798\" aria-describedby=\"caption-attachment-5798\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5798\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/salsa-arrabbiata\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/salsa-arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa-arrabbiata\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;La salsa arrabbiata est\u00e1 lista&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/salsa-arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5798\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/salsa-arrabbiata.jpg?resize=700%2C500&#038;ssl=1\" alt=\"La salsa arrabbiata est\u00e1 lista\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/salsa-arrabbiata.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/salsa-arrabbiata.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5798\" class=\"wp-caption-text\">La salsa arrabbiata est\u00e1 lista<\/figcaption><\/figure>\n<p>S\u00f3lo nos falta mezclar con los tallarines, espolvorear queso rallado a gusto y comer.<\/p>\n<figure id=\"attachment_5794\" aria-describedby=\"caption-attachment-5794\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5794\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-para-pastas-arrabbiata\/arrabbiata\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"arrabbiata\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Tallarines con salsa arrabbiata&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5794\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Tallarines con salsa arrabbiata\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5794\" class=\"wp-caption-text\">Tallarines con salsa arrabbiata<\/figcaption><\/figure>\n<p>Nos encant\u00f3 la <em>arrabbiata<\/em>,\u00a0y se queda en nuestro listado de <a title=\"Las Mejores Salsas para Pasta\" href=\"https:\/\/le-fort.org\/las-mejores-salsas-para-pasta\/\">salsas para pasta<\/a>.<\/p>\n<p>Ahora hay que probarla con otros sustratos.<\/p>\n<p>[fin]<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de salsa arrabiata. Es una salsa para tallarines, fideos u otros (incluso carnes) preparada con aceite de oliva, ajo, aj\u00ed y tomates en conserva<\/p>\n","protected":false},"author":1,"featured_media":5795,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[70,64,871],"class_list":["post-5792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-italiana","tag-salsas-para-pasta","tag-salsas-rojas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/10\/arrabbiata-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1vq","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4944,"url":"https:\/\/le-fort.org\/cocina\/spaghetti-a-la-puttanesca-blanca\/","url_meta":{"origin":5792,"position":0},"title":"Spaghetti a la Puttanesca Blanca","author":"Le-Fort.org","date":"24 de Septiembre, 2013","format":false,"excerpt":"Los tallarines a la Puttanesca blanca consisten en tallarines con una salsa de ajo salteado en aceite de oliva, con anchoas, aceitunas y alcaparras. Es una puttanesca sin tomate, en resumen. Al igual que su hermana roja, es deliciosa.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/puttanesca-blanca-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6197,"url":"https:\/\/le-fort.org\/cocina\/tallarines-aglio-olio-ajo-y-aceite-de-oliva\/","url_meta":{"origin":5792,"position":1},"title":"Tallarines Aglio &#038; Olio: Ajo y Aceite de Oliva","author":"Le-Fort.org","date":"30 de Abril, 2015","format":false,"excerpt":"Receta de tallarines, ajo, aceite de oliva, perejil, aj\u00ed seco y queso rallado. Muy simple, muy r\u00e1pido y muy bueno. www.loquecomemos.com","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/aglio-olio-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/aglio-olio-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/aglio-olio-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/aglio-olio-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/aglio-olio-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4770,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-calamares-al-pil-pil-y-alcaparras\/","url_meta":{"origin":5792,"position":2},"title":"Tallarines con Calamares al Pil-pil y Alcaparras","author":"Le-Fort.org","date":"14 de Julio, 2013","format":false,"excerpt":"Tallarines con una salsa de calamares al pil-pil y alcaparras.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/hdcalamarpilpil.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6852,"url":"https:\/\/le-fort.org\/cocina\/tallarines-con-albondigas\/","url_meta":{"origin":5792,"position":3},"title":"Tallarines con Alb\u00f3ndigas","author":"Le-Fort.org","date":"26 de Octubre, 2015","format":false,"excerpt":"Un cl\u00e1sico italonorteamericano","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/tallarines-albondiga-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1588,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pasta-a-la-puttanesca\/","url_meta":{"origin":5792,"position":4},"title":"Receta de Pasta a la Puttanesca","author":"Le-Fort.org","date":"12 de Noviembre, 2011","format":false,"excerpt":"La salsa puttanesca es la salsa de las putas, pero no por una cosa afrodis\u00edaca. 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