Spaghetti Alla Puttanesca

🥘 Ingredients

• whole wheat spaghetti 1 16-oz pkg
• sliced black olives 2 oz
• artichoke hearts 1 14-oz can
• cooked chickpeas ¾ cup
• capers 2 Tbsp
• minced onion ½ large
• diced tomatoes 1 14-oz can
• dried oregano 1 Tbsp
• dried basil 1 tsp
• dried thyme 1 tsp
• red pepper flakes ½ tsp
• ground black pepper ½ tsp
• vegetable broth 3 cups

1. 1

   Add the whole wheat spaghetti to a large, deep skillet , breaking in half if needed.
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.
3. 3

   Pour the vegetable broth over everything.
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.