chitarra, tomato, garlic, olive, caper, anchovy, epazote, feta

It was pasta, not a salad, although it has some of the aspects of a ‘pasta salad’, including the fact that the pasta was the only element that was actually cooked.

• a couple handfuls of datterini tomatoes, small, sweet, date-shaped (hence the name), from Campo Rosso Farm, halved, plus one not-large yellow heirloom tomato from Oak Grove Plantation, mixed inside a bowl with a combination of several finely chopped garlic cloves from Stokes Farm, 2 ounces of Kalamata olives, pitted and halved, half an ounce of rinsed salted capers, and 3 salted anchovies (rinsed and filleted), sea salt, and freshly ground black pepper, all of which had already been crushed together inside a mortar and pestle, a few tablespoons of pasta cooking water added, and then a generous amount of chopped epazote from TransGenerational Farm, then everything tossed with 9 ounces of Afeltra spaghetti chitarra from Eataly Flatiron cooked al dente and drained, the mix arranged in shallow bowls and topped with some excellent crumbled local Hidden Springs Creamery sheep milk feta from Eataly Flatiron, a little olive oil poured around the edges, garnished with micro red amaranth from Two Guys from Woodbridge
• the wine was a Portuguese (Douro/Duriense) white, Quevedo Family Alvarinho 2018, from Naked Wines
• the music was Gluck's 1779 opera for the French stage, 'Iphigénie en Tauride', Marc Minkowski conducting Les Musiciens du Louvre and Chorus of Les Musiciens du Louvre