Penne all’ Uomo Stanco (Tired Man’s Penne)

Some back story first, if you’ll indulge me. I saw Kerry’s great recipe a few days ago, and immediately bookmarked it, knowing I’d want to make it soon. Today was the day, I thought, but I came home from rehearsal exhausted and realized I wanted a streamlined version. That was how this came to be. All the ingredients are from Trader Joe’s, so if you shop there as much as I do, it should be a cinch to throw this together, but if not, never fear. Many supermarkets sell tapenade now, and whole wheat pasta, too.

1. Bring a large pot of salted water to a rolling jolly boil.

2. Add penne and cook as directed on package. Go for al dente. You’re worth it.

3. Drain the pasta and then toss with the olive oil in a large bowl. Cover to keep the heat from the pasta in.

4. In a large, microwave-safe bowl (yes, that’s how tired I was), empty a bag of frozen spinach. Pesticide-free, at least, if not organic. Hey, I worry about you.

5. Add the jar of tapenade. The whole thing. Yup.

6. Cover the bowl with plastic wrap and nuke away for two to three minutes, or until the spinach is cooked. You’ll want to stop the microwave every minute or so to give everything a good stir.

7. Once that’s done, take your hunk of cheese and grate it.

8. Add the spinach/tapenade combo and several grinds of freshly-ground black pepper (because even when I’m dead-tired I still grind my own pepper) to the penne.

9. Dole out portions, decorate brightly with cheese, and serve.

You might want some salt. I find that, between the olives and the cheese, there’s enough for me, but, as they say, chacun à son goût!

(Recipe inspired by Kerry Saretsky of French Revolution Food and Serious Eats.)