- 250 g whole grain pasta
- 1 onion
- 2 cloves of garlic
- 300 g artichoke hearts canned
- 100 g black olives without the pits
- 3/4 cup Chickpeas canned or precooked
- 1 cup canned tomatoes chopped
- 1 pinch of chilli pepper
- 1 cup Water or vegetable stock
- 1 ts dried oregano
- 1 ts dried basil
- 3 tbs olive oil
- salt by taste
- black pepper by taste
This pasta recipe resembles Napoli’s Puttanesca, but with some additional ingredients and no anchovies. It’s super practical because everything’s cooked in one pot and the dirty dishes are kept to a minimum. It’s one of the so-called one pot dishes that became popular in the recent years – just put all the products together, boil them and it’s ready.
Although I really like the taste of artichoke, I rarely cook with it, firstly, because I don’t have many ideas how to include it in my recipes and secondly, because I’ve never used it fresh. I think to change that soon.
This recipe is quick, easy, tasty and vegan. If you don’t insist on this dish to be vegan vegan, add a little grated cheese of your choice for richer flavour.