Description
A quick, healthy, and flavor-packed pasta dish made in one pot. Loaded with Mediterranean ingredients like olives, artichokes, and fire-roasted tomatoes, this easy recipe is perfect for busy weeknights and family dinners.
Ingredients
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8 oz gluten-free pasta (quinoa or corn-based)
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1 tbsp olive oil
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1 small red onion, thinly sliced
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1 tsp dried thyme
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1/2 tsp ground cumin
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Salt and black pepper, to taste
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1 (14 oz) can artichoke hearts, drained and quartered
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1 (15 oz) can fire-roasted diced tomatoes (with juice)
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1/2 cup sliced black olives
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2 1/2 cups vegetable broth
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Optional: chopped parsley or basil, crushed red pepper flakes
Instructions
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Heat olive oil in a large skillet or pot over medium heat.
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Add onions and cook for 3–4 minutes until softened.
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Stir in thyme, cumin, salt, and pepper. Cook for 1 minute.
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Add broth, tomatoes, artichokes, olives, and pasta. Stir to combine.
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Bring to a boil, then reduce to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally.
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Once pasta is tender and sauce has thickened, adjust seasoning.
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Garnish with fresh herbs if desired and serve warm.
Notes
- Avoid brown rice pasta—it breaks down in one-pot cooking.
- Stir frequently to prevent sticking.
- Add chickpeas or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot / Stovetop
- Cuisine: Mediterranean