We all need quick and easy meals in our arsenal. You know the drill: you have a long day at the office, you're tired, and you're hungry. The last thing you want to do is stand around in the kitchen waiting for dough to rise, chopping a million veggies, or gathering tons of ingredients.
Even though I love cooking, rough days are rough days. On the crummy days, not even my favorite hobby can cheer me up. Shamefully, my default desire on days like this is fast food (Wendy's is my poison of choice). But, on really bad days, you don't even want to go out.
In those cases, a nice meal that's easy to make will at least make you feel nourished, even if it can't fix everything else.
Notes: One of the keys to Q.E.D meals is timing. If you have wait for something (e.g., waiting for your water to boil), plan to do some kind of prep during that time (e.g., chopping veggies). If you maximize all your down time, you'll find yourself less rushed and more at ease. This dish takes basically 15 minutes, plus the time it takes for your oven to heat and your water to boil.
The "sauce" for this pasta is a standard olive oil base that I use all the time. It can be easily adapted to a number of different ingredients and flavor combinations. I happened to have fresh thyme that I needed to use up, but if you don't have any, the dried herb mix is perfectly fine on its own.
Ingredients:
1 bunch asparagus
1 box penne pasta
1/3 cup olive oil (you'll need an additional tablespoon for drizzling)
2 tablespoons butter (optional; I like the flavor)
4 garlic cloves
2 heaping teaspoons of dried oregano
1 heaping tablespoon of dried parsley
1 heaping tablespoon dried basil
1/4 teaspoon of red pepper flakes (optional; I like the kick)
2 teaspoons of fresh thyme (optional)
Salt
Pepper
Directions:
Preheat your oven to 400. Get a stock pot, fill it with water and turn it on high. Get out a small skillet.
While your oven is heating, snap the ends off of your asparagus: hold the asparagus stalk at both ends and bend it until it breaks. Discard the woody, light-colored ends and put the stalks on a foil-lined sheet tray.
Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss until the stalks are coated. Roast the asparagus for 8 minutes.
After you're finished prepping the asparagus, go ahead and mince your garlic cloves. Then chop your fresh herbs, if you used them. Once that's done, pour the 1/3 of olive oil in your small skillet. Add the butter and let it start to melt. While that's melting, gather your herbs and spices. When the butter is melted, add your herbs, red pepper, garlic, season with salt and pepper and just let it hang out over low heat until you need it. If the garlic starts to sizzle, turn the heat off and just let it sit.
At this point, your pasta water should be boiling. Add a small handful of salt to the water and drop your pasta. Cook according to the directions on the box.
Your asparagus might be done at this point. Take it out of the oven and let it cool. Once it's cool enough to handle, cut the stalks into thirds so that the pieces are roughly the same size as the penne.
Once the pasta is finished, drain it in a colander and return it back to the hot pot. Add the chopped asparagus and pour the olive oil sauce on top. Toss well.
Dish it up, relax, and enjoy!
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