One Pot Pasta with Artichoke Hearts and Capers

This is NOT an Instant Pot meal, but it is a one pot meal and just as fast. Here is the original recipe for One Pot Spaghetti Alla Puttanesca with chickpeas and artichoke from Yup It's Vegan. Photo credit to the site.

I modified the recipe because boy 3 does not like olives. I am actually trying new vegan/vegetarian recipes on my week home for the summer because girl 3 does not eat meat, so I'll put more non-meat dinners for the next couple of days. 

The one pot pasta used to be my weekly go to because once the basic ingredients are in, you can add anything. 

Basic ingredients:

• 1 package of dry pasta 12-16 oz. 
• tomatoes (fresh or canned, diced with the juice)
• 1 T. minced garlic
• 1 T. dried Italian seasoning or different mixtures:
• 1 T. dried oregano
• 1 tsp. dried basil (I used fresh, about a palm full chopped up)
• 1/2 tsp. dried thyme
• 1/2 tsp. red pepper flakes
• salt to taste
• 4 cups water or broth (I used vegetable broth)
• 1 medium onion, sliced

Other ingredients for this recipe:

• 1 can artichoke hearts, drained, rinsed, chopped
• 2 T. capers with a little juice (cuts the need for salt)

Directions:

1. Add the pasta to the pot or deep skillet (break if necessary)
2. Add the rest of the ingredients to the pot with the broth or water last
3. Get the pot to boiling and occasionally mix to keep the pasta from sticking to the bottom
4. Let it boil/fast simmer for about 9 minutes checking the pasta from about 6 minutes. You want to turn the heat off when it is still a little chewy because it will keep cooking in the now thick pasta water that becomes your sauce.
5. Serve immediately with parmesan or not