Simply Delicious: Gemelli Pasta tossed with Olive Oil, Sun-Dried Tomatoes, and Gruyère Cheese

There are nights when I want nothing more than to pad around my kitchen, sipping a glass of red wine, listening to Patty Griffin, and cooking delicious, decadent, and utterly indulgent foods for hours.

Tonight was not one of those nights (well, except for the red wine part).

Home from the barn having had a good ride, but also feeling a bit geriatric and sore from my session with the trainer at the gym earlier in the week (what on earth was I thinking) I kept standing in front of the refrigerator hoping that something magical and totally appealing would appear.

It did not.

And so, once my pity party had passed, I got to work on pulling together something that would  be quick, relatively healthy, hearty, and require minimal clean-up.

Gemelli Pasta tossed with olive oil, sun-dried tomatoes, and Gruyère cheese

Serves 1.

Measure out 2/3 of a cup dry gemelli pasta. This will look like a sad, pitiful amount when dry, but once cooked it mysteriously becomes enough.

Bring small pot of water to a boil, toss in gemelli and cook about 7-9 minutes until done.

Meanwhile, chop up sun-dried tomatoes. I prefer the kind that are packed in oil and so tossed a bit of the oil from the tomatoes into the bottom of my bowl.

Once gemelli is done, drain, and pour into the bowl waiting with the tomatoes and oil. Generously grate Gruyère cheese, salt and pepper to taste, and enjoy.