Entrées
One Pot Pasta Puttanesca
12 oz whole wheat spaghetti
2 oz pitted black olives
2 jars of marinated artichoke hearts
1 can of chickpeas
2 tbsp capers
1 red onion
2 garlic cloves, minced
1 can diced tomatoes
3 stalks of fresh oregano
4 stalks of fresh basil
6 sprigs of fresh thyme
2 tbsp olive oil
3 1/2 cups vegetable stock
salt
pepper
Step by step
- Slice the olives. Strain the chickpeas and leave to drain. Quarter the artichokes.
- Peel the onion and garlic and chop finely. Wash herbs and remove the stems.
- Put all the ingredients, except the broth, in a deep pan. Bring the broth to the boil and place on the lid.
- Reduce the heat after boiling and leave to simmer for 10 minutes. Season with salt and pepper.
- Serve with Parmesan cheese.
