Summer is here, and with it a familiar tale of two seasons: A season of simplicity, favoring food made with few, fresh ingredients and very little time. And a season of sociality, embracing thoughtful, unhurried meals made for gathering and spending warm evenings outdoors. In my house, this is generally an either/or situation—I’m either drizzling olive oil over thick slices of ripe tomatoes and calling it dinner, or spending two days making ice cream from scratch—but today I’m offering a recipe that aims to do both.

It’s a dish with a short and accessible ingredient list (no eggs; no special equipment), a dish that takes time (but made all the quicker with the help of others), a dish that’s our June Pasta of the Month: umbricelli, chubby hand-rolled spaghetti from Umbria.