One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

Prep Cook Ready In Servings
10 mins 15 mins 25 mins 4-6


12 oz. whole D’Oro Spaghetti
2 oz. sliced black olives (up to 4 oz. for olive lovers)
1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped
3/4 c. cooked chickpeas
2 tb. capers
1/2 large white or yellow onion, minced
2 cloves garlic, minced
1 (14-oz.) can diced tomatoes, low sodium or no salt added
1 tb. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)
salt (see notes)
3 c. vegetable broth, low sodium or no salt added


  1. Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work)

  2. Add the rest of the ingredients, minus the broth, to the pan on top of the pasta (artsy arrangement not necessary!)

  3. Pour the vegetable broth over everything.

  4. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.