I thought the pasta might end up being too easy, so I decided to add an anti.

• an uncured Salchichon, from a package of Colameco’s ‘Spanish Brand Deli Selection’, drizzled with a bit of a good Campania olive oil (Lamparelli O.R.O.), served with red dandelion greens dressed with the same oil, Maldon salt, freshly-ground black pepper, and a squeeze of an organic lemon from Whole Foods Market
• slices of a Grandaisy filone from the Grandaisy store in Tribeca

While the sauce with the spaghetti was pretty easy, the taste was pretty complex.

Thanks to some wonderful ingredients..

.., and a slow cooking process.

• the amounts of each ingredient can be adjusted without sacrificing the essence of this recipe, but I tossed approximately 4 cups of small and slightly larger whole Eckerton Hill Farm heirloom tomatoes in a mix of colors and sizes, together with almost 2 cups of shishito peppers from Alewife Farm; 5 or 6 unpeeled cloves fresh Keith’s Farm rocambole garlic; half a cup of a loosely packed mix of cut chives from S. & S.O. Farm, leaves from a Full Bloom Market Garden basil plant from Whole Foods, and marjoram buds from Norwich Meadows Farm; half a teaspoon of sea salt, a dash of black pepper, and a drizzle of olive oil, arranged everything on a large seasoned Pampered Chef oven pan, placing it on a 375º oven for almost 45 minutes, then mixed it inside a large antique high-sided copper pot with 10 ounces of ounces of cooked and drained Afeltra 100% grano italiano spaghettoni, produced in Gragnano, from Eataly Flatiron, stirring it over medium-high heat with some of the reserved pasta cooking water, until the liquid had emulsified, arranged inside low bowls, garnished with chopped very fresh rosemary from Lani’s Farm, finished by drizzling  olive oil around the edges
• the wine was an Italian (Sardinia) white, Sella & Mosca Vermentino di Sardegna La Cala 2016, from Garnet Wines
• the music was the Brooklyn Rider album, ‘Spontaneous Symbols’