The pasta is a classic. To get it right here are some tips.
Do not burn the garlic. just cook over very low heat. This will release the oils in the garlic.
Top with a strong pecorino.
Use whole chili peppers, fresh ones will result in different flavor than dried chilis. Jalapeno will not work well.
Spaghetti Aglio, Olio e Peperoncino
Summer Beet Salad
Fennel and Pepper Salad
The salads were also straightforward. I used white balsamic as a base vinaigrette for the fennel, and a bit of red balsamic for the beet salad. Green Chili pepper to turn up the heat.