When I got home from work last night I was beyond exhausted. For starters it was Monday. Plus, my six-month-old has been less than cherubic of late (especially at night). Add sleep-deprivation to end-of-day fatigue, and the last thing I wanted to do was spend time figuring out dinner—let alone cooking it. So I resorted to what I call “exhaustion pasta” (my colleague and friend Rebecca Freedman would call it “refrigerator dump pasta”): a super-easy, super-quick (and, yes, super-delicious) pasta that uses stuff you probably already have in the fridge.
Here’s how you do it: put a small carrot, a stalk of celery, a little onion, garlic, rosemary, and sage (or any herb you have on hand) in the mini prep and process for a few seconds until finely chopped. Then sauté this mixture in a little olive oil until soft and fragrant. Add some coarsely chopped olives (or olive paste) and a little cream, cook a couple of minutes longer, and you’re done. Yes, done. You’ve got a rich, creamy pasta sauce that tastes like you put a lot more effort in it than you actually did. Toss it with cooked and drained pasta (and a little pasta water) and dinner’s on the table.