Gorgeous. And good-for-us. Also, very simple, very quick.

 

• eight ounces from a package of Setaro Nodi Marini from Buon Italia cooked until al dente, tossed into a large enameled cast iron pan in which thin slices sections of red scallion from Rise & Root Farm and a small amount of chopped cherry bomb/red bomb pepper from Norwich Meadows Farm had been sautéed until beginning to soften, a generous amount of very ripe whole sun gold tomatoes from Down Home Acres added, the mix seasoned with sea salt and freshly-chopped Tellicherry pepper, stirred, and emulsified by stirring further over a low flame with a little reserved pasta water, served in bowls, drizzled with olive oil, sprinkled with homemade breadcrumbs which had been seasoned and toasted in a little olive oil, sprinkled with purple radish micro greens from Two Guys from Woodbridge
• the wine was an Italian (Tuscany) white, San Quirico Vernaccia di San Gimignano 2014
• the music was an album of works by Miklós Maros, Jouni Kaipainen, Atli Heimir Sveinsson, Erik Bergman, Kaija Saariaho, and Usko Meriläinen, performed by the Cluster Ensemble