One Pot Spaghetti Alla Puttanesca

4 servings; 30 mins; could use more veggies next time (broccoli, squash, etc)

6 oz. whole wheat spaghetti (edited; was 12 oz which was too much)

2 oz. sliced black olives

1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped

1 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.
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.