Mediterranean One Pot Pasta (Print Version)
# Ingredients:
01 -
8 ounces gluten-free pasta (corn/quinoa or chickpea/lentil)
02 -
3 cups boiling water
03 -
1 can vegetable broth
04 -
1 can fire-roasted tomatoes
05 -
1 can artichoke hearts, drained
06 -
1 cup black olives
07 -
1/2 purple onion, sliced
08 -
2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
09 -
1 teaspoon cumin
10 -
Sea salt, to taste
11 -
Black pepper, to taste
12 -
Parmesan cheese, optional, for serving
13 -
Fresh basil, optional, for serving
# Instructions:
01 -
Bring 3 cups of water to a boil in a large pot. Add pasta, vegetable broth, purple onions, fire-roasted tomatoes, artichoke hearts, black olives, thyme, and cumin.
02 -
Allow the pasta to return to a boil over high heat. Stir occasionally as the pasta begins to cook. Reduce the heat slightly to maintain a steady boil and continue stirring frequently to prevent sticking.
03 -
As the water reduces to form a sauce, check for pasta doneness. If additional time is needed for cooking, thin the sauce by adding 1/2 cup of hot water at a time.
04 -
Once the sauce has reduced and the pasta is fully cooked, season with salt and black pepper to taste.
05 -
Quickly remove the pasta from the pot and plate immediately to prevent overcooking. Garnish with fresh herbs, parmesan cheese, or both, and serve hot.
# Notes:
01 -
For better flavor, use fresh thyme if available, and garnish with high-quality parmesan or fresh basil.