Simple.

Very good.

• eight ounces of a locally-sourced and locally-produced, seasonal and and artisanal pasta, Sfoglini ‘Jerusalem Artichoke Fusilli’ (incorporating sunchokes grown by Norwich Meadows Farm) which had been cooked al dente during the preparation of a sauce which was nothing more than some chopped spring garlic from Lani’s Farm and a crushed section of a dried orange-golden habanada pepper warmed in a little olive oil inside a high-sided tin-lined copper pan, the cooked pasta tossed into the pan and stirred over a low-medium flame, along with some reserved pasta water, to emulsify it, the mix seasoned with salt and freshly-ground Tellicherry pepper, divided into 2 shallow bowls, a small amount of Parmigiano-Reggiano Vache Rosse from Eataly grated on the top, and garnished with a little ‘Bull’s Blood Beet’ [beta vulgaris] from Windfall Farms
• the wine was an Italian (Marche) white, Saladini Pilastri Falerio 2015, from Philippe Wines
• the music was Vagn Holmboe (1909-1996), chamber music pieces written from the 1950s to the 1980s