Do you ever look around at the ingredients available to you, the energy you have to give to the cooking process — or, as I recently explained to a medium-sized child shortly before I got uninvited from future family events, the amount of fudge you have left to give from your, uh, bucket of fudge — and decided to boil spaghetti, toss it with garlicky olive oil, and call it dinner? “Ooh, what’s that?” Aglio e olio is a pasta dish from the city of Naples, Italy, but it has legions of fans among exhausted home cooks far and wide due to its short list of ingredients I bet you already have around, and the disproportionately high amount of flavor and joy yielded from them. But I also forget that it exists for months at a time, and when I remember it, we’re always thrilled to have it back in the rotation, so consider this a nudge. August is for working less hard in and outside of the kitchen, and that’s exactly where I hope this finds you, too.