When I am cooking just for myself, I can load up on sharp and spicy ingredients that my wife won’t go near. Such was the case this weekend when I made Spaghettini Italiano with Garlic, Chili, Oregano & Parmesan. Here’s the recipe from the Internet:

The Calabrian chili peppers, fresh ground black pepper, and a pile of dried Italian oregano provided the desired zestiness. The spaghettini cooked quickly, and it was just a bit thinner than spaghetti, so it was perfect for this combination of ingredients.

A glass of Mastroberardino’s Irpinia Aglianico from Campania is all that I needed to complete the meal. Sometimes “simple” is both easy and best.