One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts by imgabbie


12 oz. whole wheat spaghetti (you should not substitute for this; see notes) 2 oz. sliced black olives (up to 4 oz. for olive lovers) or Kalamata 1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped c. cooked chickpeas (I have use black beans too) 2 tb. capers large white or yellow onion, or 1 small minced 2 cloves garlic, minced 1 (14-oz.) can diced tomatoes, low sodium or no salt added 1 tb. dried oregano 1 tsp. dried basil tsp. dried thyme tsp. red pepper flakes (reduce to tsp. if sensitive to heat) tsp. ground black pepper (reduce to tsp. if freshly ground) salt (see notes) 4 c. vegetable broth, low sodium or no salt added Optional: Mushrooms, Sun Dried Tomatoes (not in oil), White Beans, Black Beans


(Optional step). If you have a few extra minutes, warm a teaspoon or so of water (I used veggie broth) in the pan, and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add a splash of broth to loosen up the onion and garlic before proceeding to the next step as written.
Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work)
Add the rest of the ingredients, minus the broth, to the pan on top of the pasta (artsy arrangement not necessary!)
Pour the vegetable broth over everything.
Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.