{"id":29092,"date":"2025-06-22T03:00:00","date_gmt":"2025-06-22T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=29092"},"modified":"2025-06-23T17:09:26","modified_gmt":"2025-06-23T15:09:26","slug":"sommarsaltig-pasta","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=29092","title":{"rendered":"Sommarsaltig pasta"},"content":{"rendered":"

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\"\"<\/p>\n

Den h\u00e4r pastan sv\u00e4ngde jag ihop p\u00e5 midsommardagen ett \u00e5r d\u00e5 vi kommit hem fr\u00e5n firandet \"\"dagen innan, kylen var ganska tom och vi var ganska tr\u00f6tta. Otroligt l\u00e4ttlagad och full av h\u00e4rliga\u00a0umami-saltiga smaker.\u00a0<\/strong><\/p>\n

Du beh\u00f6ver f\u00f6r 4 personer:\u00a0<\/strong><\/em><\/p>\n

300-500 gram bladspenat, sk\u00f6ljd<\/p>\n

2-4 vitl\u00f6ksklyftor, skalade och skivade<\/p>\n

2 burkar sardeller i olivolja helst (anv\u00e4nd \u00e4ven oljan!)<\/p>\n

1 burk kapris inlagd i salt som du lakar ur i vatten innan du anv\u00e4nder den\"\"<\/p>\n

det finrivna skalet och saften av 1 citron<\/p>\n

lite extra olivolja att steka i och ringla \u00f6ver den f\u00e4rdiga r\u00e4tten<\/p>\n

ca 2 dl riven parmesan<\/p>\n

400-500 gram pasta av valfri sort<\/p>\n

g\u00e4rna f\u00e4rsk basilika<\/p>\n

nymald svartpeppar (salt beh\u00f6vs inte eftersom du f\u00e5r s\u00e5 \"\"mycket s\u00e4lta av \u00f6vriga ingredienser)<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:\u00a0<\/strong><\/em><\/p>\n

S\u00e4tt p\u00e5 pastavattnet. Medan det kokar upp fr\u00e4ser du den hackade vitl\u00f6ken i lite olja p\u00e5 medell\u00e5g v\u00e4rme i en stor stekpanna eller trakt\u00f6rpanna. Vitl\u00f6ken ska bli mjuk men inte m\u00f6rk. Tills\u00e4tt sardellerna – h\u00e4ll bara i dem direkt med olja och allt, de l\u00f6ser upp sig n\u00e4r de b\u00f6rjar puttra i pannan. Tills\u00e4tt \u00e4ven kaprisen (ibland hackar jag den lite l\u00e4tt innan jag tills\u00e4tter den) samt det finrivna citronskalet och lite av saften. Resten av saften pressar jag p\u00e5 vid servering, f\u00f6r maximal fr\u00e4sch\u00f6r och bibeh\u00e5llna nyttigheter. N\u00e4r din pasta n\u00e4stan \u00e4r f\u00e4rdigkokt tills\u00e4tter du spenaten och l\u00e5ter den precis sm\u00e4lta ner, st\u00e4nger av v\u00e4rmen och h\u00e4ller i din \"\"nykokta avrunna pasta. Blanda runt och tills\u00e4tt parmesan och basilika, peppra ganska ordentligt. Pressa \u00f6ver resten av citronsaften och ringla lite olja \u00f6ver. Servera direkt!<\/p>\n

Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Den h\u00e4r pastan sv\u00e4ngde jag ihop p\u00e5 midsommardagen ett \u00e5r d\u00e5 vi kommit hem fr\u00e5n firandet dagen innan, kylen var ganska tom och vi var ganska tr\u00f6tta. Otroligt l\u00e4ttlagad och full av h\u00e4rliga\u00a0umami-saltiga smaker.\u00a0 Du beh\u00f6ver f\u00f6r 4 personer:\u00a0 300-500 gram bladspenat, sk\u00f6ljd 2-4 vitl\u00f6ksklyftor, skalade och skivade 2 burkar […]<\/p>\n","protected":false},"author":5,"featured_media":29096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11784,11811,106,11754,37,88],"tags":[],"class_list":["post-29092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ayurvediskt","category-kapris","category-lattlagat","category-pasta","category-sardeller","category-spenat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/29092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29092"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/29092\/revisions"}],"predecessor-version":[{"id":37202,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/29092\/revisions\/37202"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/29096"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}