- 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)
- 1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped
- ¾ c. cooked chickpeas
- 2 tb. capers
- ½ large white or yellow onion, 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
- ½ tsp. dried thyme
- ½ tsp. red pepper flakes (reduce to ¼ tsp. if sensitive to heat)
- ½ tsp. ground black pepper (reduce to ¼ tsp. if freshly ground)
- salt (see notes)
- 3 c. vegetable broth, low sodium or no salt added
- (Optional step). If you have a few extra minutes, warm a teaspoon or so of olive oil 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.
My olives, artichoke hearts, chickpeas, capers, and tomatoes all came from (BPA-free) cans, so I found that I didn’t need to add any salt, even with my homemade salt-free vegetable broth. It’s easiest to salt to taste after the pasta is done cooking, but if none of your ingredients have salt added, I recommend adding a bit before cooking in order to get the same results that I did.
In my picture the onions are chopped, but they will do a better job cooking through if you mince them. Sorry for the visual deception.
Finally, I have heard some feedback that the leftovers can get soggy. I think you can minimize the chances of this by: 1) cooking the pasta to al dente, 2) tossing with a bit of olive oil before you store it, and/or 3) let it fully cool, uncovered, before storing.