Pasta in a pinch

It seems that pasta is our fallback dish whenever we're pinched for time and want something more substantial than a scrambled egg. I like to keep angel hair in my pantry because it cooks the fastest (it's done in less than five minutes) and works well with a variety of sauces.

This time I decided to flavor the pasta with extra-virgin olive oil, instead of the requisite jar of pasta sauce. Just about everything in the following recipe can be substituted. If I were to make it again, I would add shiitake mushrooms.

Ingredients:
Cook pasta according to package directions and drain well. Toss drained pasta with olive oil so that it doesn't stick together.
Meanwhile, in a skillet, heat just enough oil to cover the bottom of the pan over medium heat.

Saute until transparent:
1/4 onion, diced
1-3 cloves garlic

Stir in:
1/2 cup fennel, diced
1/2 zucchini, chopped into 1" strips
2 roma tomatoes, diced

Drizzle about 1 Tbsp olive oil over the top, and stir in:
1 tsp basil
2 tsp sage
1/2 tsp oregano
1/2 tsp thyme
Salt and pepper to taste
1/4 cup kalamata olives, diced

Correct the seasoning. Once zucchini is soft, stir in the pasta and some more olive oil, to taste.
Stir in:
1/4 cup asiago cheese, grated
I like to grate it myself with my nifty Microplane zester.

Correct the seasonings once more, then serve warm with more grated cheese on top.