One-Pot Spicy Pasta

Instructions

1. Prepare Aromatics

   3 min hands-on

   • Finely slice the shallots.
   • Mince the garlic and set aside.

2. Heat the Base

   5 min hands-on

   • Heat oil in a large, lidded pan over medium heat.
   • Add shallots and sauté until translucent and fragrant, about 4–5 minutes.

3. Layer the Flavor

   2 min hands-on

   • Stir in minced garlic, cayenne pepper, and tomato sauce.
   • Cook for 1–2 minutes, stirring frequently.

4. Add Bold Ingredients

   1 min hands-on

   • Add sun-dried tomatoes, chickpeas, green olives, capers, and artichokes.
   • Stir to combine and coat in the sauce.

5. Build Liquid Base

   1 min hands-on

   • Pour in vegetable broth, balsamic vinegar, and water.
   • Mix well to distribute evenly.

6. Add Pasta

   1 min hands-on

   • Stir in dry whole-grain pasta, ensuring it is submerged.
   • Season with salt and freshly ground black pepper.

7. Cook the Pasta

   4 min hands-on5 min waiting

   • Bring to a boil over medium heat.
   • Reduce heat to low-medium, cover with lid slightly ajar, and simmer for 5 minutes.

8. Simmer and Absorb

   2 min hands-on15 min waiting

   • Remove lid and stir the mixture.
   • Continue cooking for 10–15 minutes until pasta is tender and liquid is mostly absorbed.

9. Toast Pine Nuts

   3 min hands-on

   • Place a dry frying pan over low-medium heat.
   • Toast pine nuts until golden brown and aromatic.

10. Finish with Fresh Herbs

    3 min hands-on

    • Finely chop chives.
    • Divide pasta into serving plates.

11. Serve and Garnish

    1 min hands-on

    • Top each serving with toasted pine nuts and chopped chives.
    • Serve immediately.
    • Cooking tips:
    • Stir occasionally and check for doneness as it simmers.
    • Add a splash of water if the liquid evaporates too quickly.
    • Adjust spice level by changing cayenne and hot sauce amounts.
    • Drizzle oil from sun-dried tomatoes for enhanced umami.