One Pot Spaghetti Puttanesca with Chickpeas & Artichoke.

this is my first try at a one pot pasta and i'm hooked. it was so easy and full of flavor!


  • 12 oz. spaghetti (you can use whole wheat if you want) 
  • 2 oz. sliced black olives 
  • 1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped
  • 3/4 c. cooked chickpeas
  • 2 Tbs. 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 Tbs. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. red pepper flakes 
  • 1/2 tsp. ground black pepper 
  • salt 
  • 3 c. vegetable broth, low sodium or no salt added
  1. Add the pasta to a large, deep skillet, breaking in half if needed
  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.
recipe adopted from here

weekend snapshots.

little baby niece who i can't get enough of. 
uncle luke flying his helicopters for everyone. 

sweet niece, zoe. 
cousin stare-down. 

3 bugs in a bed. this didn't last long. 

searching for frogs. 

we spent most of the weekend at my parent's house out in the country. my niece and nephew were in town so we spent lots of time outside riding 4-wheeler, looking for frogs, digging in the dirt, having a campfire, riding bikes and taking nature walks. we also found ourselves indoors watching movies and eating comfort food because it was HOT out and the bugs found us delicious! such a fun weekend spent with some of my favorite little people (and big too)!


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