Let's begin easy. And increase gradually. In crescendo.
Spaghetti aglio olio e peperoncino. I know, impossible to pronounce. That's why probably not so many people know this wonder of simplicity and taste. Make a soffritto of a thinly sliced garlic clove (one clove every two people) and extra virgin olive oil. Be aware not to overburn it. Keep it a very low intensity/flame/heat and when it begins (after a while) to color turn let it cool down. Boil water with a punch of salt. Cook 100 g per person of spaghetti or linguine, but spaghettini (thinner spaghetti) are the best.
While the pasta is cooking chop dried or fresh small chili peppers and fresh parsley (not, not frozen, fresh or no parsley at all).
Remember, take the spaghettini out of the water very al dente.
After you drained the pasta add the soffritto with garlic. Add the peppers and the parsley. Mix with care (no spaghetti should break or munch or smash in there ok?). I like to serve with it a Chianti Riserva, a Nero d'Avola or a Primitivo di Manduria.
Spaghetti alla pommarola. This can also be made with almost any pasta there is. Penne, farfalle, gnocchetti sardi, orecchiette, linguine, rigatoni, anything. Make a soffritto of thinly diced onions (fresh onions, yellow ones, or white, not the red/purple ones). Add tomato sauce. Let it cook at low heat for as long as you have (minimum 20-30 minutes), adding water slowly to correct viscosity. Sometimes served with a leaf of fresh basil and/or parmigiano grattugiato (freshly ground parmesan cheese). Serve with any red whine.
Pasta panna e salmone. Very easy, very practical, kids love it. While you heat the water and cook the pasta slice 50 g of smoked salmon per person. Add butter to a large flat pan. Melt the butter and add the salmon. Shut the heat when the fish changes color. Add the salmon and molten butter to the pasta after it's drained. Add 50 ml of panna (double cream) per person. Serve with white still wines, Vermentino di Gallura for example.
Last but not least orecchiette alle cime di rapa. This is a traditional plate from Puglia (the region on the heel of the boot). You won't find cime di rapa (Brassica rapa) easily outside of Italy, I know, BUT there is a variant with broccoli. Just follow the same procedure with broccoli (or cauliflower) instead of cime di rapa. Cut the flowers (unopened flowers, if you see the yellow flowers eliminate them) and the leaves from the cime di rapa. Put them in abbundant warm salted water. After a while and reaching boiling point add the pasta. We use orecchiette, can be done with penne or maccheroni or rigatoni. Make a garlic soffritto while the pasta is cooking. Add two anchovies and capers to the soffritto. Turn the heat off as soon as the garlic begins to change color. Drain the pasta with the vegetables (that at this point will be quite well cooked). Add the soffritto. Add fresh or dried red chili peppers. To be better tasted with a strong Primitivo di Manduria.