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

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.