One Pot Spaghetti Alla Puttanesca

yupitsvegan.com

Rosemary Ivic

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

Directions at yupitsvegan.com

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