Easy Pasta- Farfalle w/Asparagus, Black Olives and Onions

TPC's Easy Pasta Technique

I made this for two with plenty of leftovers, so adjust accordingly:

1/2 lb farfalle
1 can chicken broth
1 can diced tomatoes
handful of black olives, sliced
8-10 asparagus spears, cut into 1" pieces
1/2 onion, cut in thin strips
8 cloves garlic, sliced
dry thyme, plus whatever you're in the mood for
splash of white wine
grated parm
crushed red pepper seeds
Tibvrtini Olio Extra Virgine di Oliva, extra virgin olive oil

Here's how I made this in one pot- brown the onions in olive oil well, then add the garlic, red pepper, and dry thyme, give it a quick stir, then add the olives and asparagus. Give them a minute to fry in the flavored oil, then deglaze with a little wine if you like and add the chicken broth and the tomatoes, with the liquid.

Get it boiling, and once it's starting to reduce, add your pasta. Purists may argue that the starch from cooking the pasta wil remain in the dish, but so what? You've got thin broth and tomato juice that could use the thickening, frankly, but if you feel strongly about cooking your pasta seperately, don't let me stop you! This is an easy dish, right? Right. If you don't have enough liquid to submerge the pasta, add a bit of water.

Keep it boiling until the pasta is just about done, then lower to a simmer. The idea is to get the pasta cooked at the same time that the sauce is reduced to where you like it. Pull it off the heat, season TT, add a splash of olive oil and serve.