This was a very simple, very easily, very fresh summer pasta dish, which, because the spaghettini required so little cooking and the sauce almost none, barely heated up the kitchen.

• ten ounces of the truly excellent pasta, Setaro Torre Annunziata (Napoli) spaghettini, from Buon Italia, cooked al dente, then tossed with a sauce made of sliced fresh garlic from Lucky Dog Organic almost browned in olive oil, yellow and green snow peas from Norwich Meadows Farm, barely cooked in the oil, four sliced Maine cherry ‘cocktail’ tomatoes from Whole Foods added after the pot had been removed from the heat, then freshly-ground black pepper and chopped lovage from Mountain Sweet Berry Farm added to the mixture before the pasta was added and tossed with the sauce
• the wine was an Italian white, La Cala Vermentino di Sardegna 2013
• the music was Mozart piano concerti Nos. 12 and 26, Ronald Brautigam and die Kölner Akademie performing