Spaghetti Alla Puttanesca

🥘 Ingredients

• artichoke hearts
  1 14-oz can
• capers
  2 Tbsp
• cooked chickpeas
  3/4 c
• diced tomatoes
  1 14-oz can
• dried basil
  1 tsp
• dried oregano
  1 Tbsp
• dried thyme
  1 tsp
• ground black pepper
  1/2 tsp
• minced onion
  1/2 large
• red pepper flakes
  1/2 tsp
• sliced black olives
  2 oz
• vegetable broth
  3 c
• whole wheat spaghetti
  1 16-oz pkg

🍳 Cookware

• large, deep skillet

1. 1

   Add the whole wheat spaghetti to a large, deep skillet , breaking in half if needed.

   whole wheat spaghetti: 1 16-oz pkg
2. 2

   Add the sliced black olives , artichoke hearts , cooked chickpeas , capers , minced onion , diced tomatoes , dried oregano , dried basil , dried thyme , red pepper flakes , and ground black pepper , to the pan on top of the pasta.

   sliced black olives: 2 oz, artichoke hearts: 1 14-oz can, cooked chickpeas: 3/4 c, capers: 2 Tbsp, minced onion: 1/2 large, diced tomatoes: 1 14-oz can, dried oregano: 1 Tbsp, dried basil: 1 tsp, dried thyme: 1 tsp, red pepper flakes: 1/2 tsp, ground black pepper: 1/2 tsp
3. 3

   Pour the vegetable broth over everything.

   vegetable broth: 3 c
4. 4

   Cover the pan and bring to a boil. Reduce to a steady simmer, and, keeping covered and stirring occasionally.
5. 5

   Cook for 8 to ⏱️ 10 minutes more.