Recipe of the Week: "Free-style" Pasta

It's been a l o n g time since my last post. The beginning of school has shook things up a bit, so I thought, why not share a recipe that is especially quick, versatile, and easy? Surely anything with the words "free-style" in the title should be far from complicated. And pasta? Forget about all-day recipes like lasagna. This is recipe is probably too simple.

I first learned how to make this during my sophomore year of high school (it was actually my first year because my middle school was 6-9; we didn't enter the high school until 10th grade). A friend of mine introduce me to the wonder of herbs. Herbs truly add an almost "spiritual" dimension to preparing foods. They look beautiful, and as you chop or tear them, an amazing aroma surrounds you -- and it happens again when they hit the heat. It was the flavors of thyme, basil, oregano, and occasionally sage or rosemary that I enjoyed for lunch nearly everyday. And truth be told, I made the same thing for lunch every morning before class probably 100 times at least. And class started at 7:30 am. So I will tell you that I made the pasta during the weekend and stored it in the fridge all week. Still, Friday's was nearly as good as Monday's.

OK, so I'm going to go over the basics. Then, I'll let you know different ways I like to change it around. This is more of a method, so I'm leaving out specific amounts. Let me know if you have questions, though.

Whole wheat pasta, cooked (I like penne, bowties, or spirals)
Thyme (dried or fresh)
Other dried/fresh herbs (basil, oregano, rosemary, sage, others if you have/like them)
Garlic
Olive Oil
Parimggiano-reggiano
Salt/Pepper

1. Put olive oil, minced garlic (I like 1 clove per serving), herbs (dried or fresh), and salt/pepper in saute pan and heat over low until the garlic is cooked, but not browned. Heating everything together infuses the oil with the flavors of the garlic and herbs. I really like thyme, so I always use it. You could use just oregano, basil, or another herb, but I particularly like them when combined with thyme. Also, you should use just enough olive oil to coat the bottom of the pan. Otherwise, it will be too much for the pasta later.

2. Add the cooked pasta and toss to coat. Taste for seasoning. Add grated parmiggiano and toss evenly.

This is it -- and it's SO delicious. I have one more idea that takes longer, but is just as easy.

You can use both onion and garlic. If you do this, I like to slice the garlic and onions thinly. Heat them in olive oil over low heat so they barely simmer. doing this allows the garlic and onions to caramelize. It's a good idea to use a lot of onions and garlic. Once they are done (and it takes about 20 minutes), you can add the herbs, saute a little longer, and then add the pasta and cheese.