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A simple, flavorful Mediterranean pasta made in one pot using pantry staples like canned artichokes, olives, and fire-roasted tomatoes cooked in a creamy herb-infused vegetable broth. Ready in under 30 minutes with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale
  • 1 (8-ounce) package gluten-free pasta (recommended varieties: corn/quinoa or chickpea/lentil blends)
  • 3 cups boiling water
  • 1 can vegetable broth
  • 1 can fire-roasted tomatoes (with juices)
  • 1 can artichoke hearts, drained
  • 1 cup black olives
  • 1/2 purple (red) onion, thinly sliced
  • 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Parmesan cheese (optional, for serving)
  • Fresh basil (optional, for serving)

Instructions

  1. Thinly slice 1/2 red (purple) onion and drain the can of artichoke hearts.
  2. Bring 3 cups of boiling water and 1 can of vegetable broth to a boil in a large pot.
  3. Add the gluten-free pasta, fire-roasted tomatoes with juices, drained artichoke hearts, black olives, and sliced onion to the pot.
  4. Add fresh thyme (or dried thyme), cumin, sea salt, and freshly ground black pepper. Stir to combine.
  5. Bring the mixture to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid reduces into a creamy herb-infused sauce, about 15 minutes.
  6. If the sauce becomes too thick, add a splash of water or ladle out some starchy liquid and adjust consistency as needed.
  7. Remove the pot from heat and plate the pasta immediately to prevent further cooking, especially important for gluten-free pasta.
  8. Optionally stir in Parmesan cheese or sprinkle with fresh basil before serving.

Notes

Stir occasionally during cooking to prevent pasta from sticking to itself or the bottom of the pot., Use recommended gluten-free pasta blends to avoid mushiness; serve immediately after cooking., For vegan version, omit Parmesan cheese or use a vegan substitute., Add canned chickpeas, tuna, or shredded chicken for extra protein., Use low-sodium vegetable broth and rinse olives to reduce sodium content., Brown rice pasta is not recommended for this one-pot method as it becomes gummy; if used, cook separately and mix in afterwards., Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently with a splash of water or broth., For freezer storage, freeze the tomato and vegetable sauce separately for up to 2 months and add freshly cooked pasta when reheating.

Nutrition

Find it online: https://livacooks.com/mediterranean-one-pot-pasta-sunkissed-kitchen/