12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water
Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.
This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!
I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!