Spaghetti alla Puttanesca

I had some feta to use up, and was feeling like pasta. The union of my pantry and my Google searches came up with Spaghetti alla Puttanesca. This can be a vegetarian dish if you use vegetable broth instead of chicken broth.

Ingredients:

• 1 tablespoon olive oil
• 1/2 large white or yellow onion, minced
• 8 oz. spaghetti or other pasta (I used rigatoni)
• 2 oz. sliced olives (up to 4 oz. for olive lovers)
• 1 cup marinated artichoke hearts, chopped
• 3/4 c. canned chickpeas
• 2 tb. capers
• 2 cloves garlic, minced
• 1 (14-oz.) can diced tomatoes, low sodium or no salt added
• 1 tb. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/4 tsp. red pepper flakes 
• 1/2 tsp. ground black pepper 
• 1 (14.5-oz.) can chicken broth, low sodium or no salt added (use vegetable broth for vegetarian)
• 4 ounces feta, diced
• one or two large handfuls of spinach, chopped 

Instructions:

1. Saute onions in 1 tablespoon olive oil for a couple of minutes in a large skillet or pot
2. Add pasta to  the pot, then add in rest of ingredients up to spices.
3. Pour broth on top of everything.
4. Cover the pot and bring to boil.
5. After the sauce boils, reduce heat and let simmer for 5 - 6 minutes.
6. Add in feta and spinach, let simmer for 4 to 6 more minutes.

Carole's Notes:

The starch from the pasta helps thickens the broth into a mild sauce. I like the combination of capers, feta, and artichokes with just about anything!

The recipe is lightly adapted from http://yupitsvegan.com/2014/03/12/one-pot-spaghetti-alla-puttanesca/