One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

 

1 tsp. olive oil

1/2 large white or yellow onion diced

2 cloves garlic minced

12 oz spaghetti

2 oz sliced black olives (up to 4 oz. for olive lovers)

14 oz artichoke hearts rinsed and drained, and chopped

3/4 cup cooked chickpeas rinsed and drained

2 T. capers

14 oz. canned diced tomatoes

1 T. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)

1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)

salt to taste (see notes)

4 cups low-sodium vegetable broth

 

Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add the pasta to the 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. Then 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 to your liking.