I recently found this recipe on the website Shared Food and was immediately seduced by it’s ease, it’s heartiness and it’s minimal cost—all my favorite things in a meal!

Well, besides flavor of course, which this dish has in spades—especially after I upgraded some of the ingredients to help the whole thing shine.

Make this on a busy weeknight or a lazy weekend for guests—it will be equally fun and satisfying either way!

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One Pot Pasta:

1 lb spaghetti

1/4 cup Kalamata olives, roughly chopped

One white onion, sliced

Two large tomatoes, roughly chopped

1 can canned artichokes, drained and chopped

1 12 oz. can Cannellini beans

2-4 cups baby spinach

2 1/2 cups vegetable broth

2 Tbl capers

1 Tbl red pepper flakes

1/4 cup pesto

1 Tbl dried oregano

4 cloves garlic, pressed or minced

salt and fresh cracked pepper to taste

1/2 cup fresh basil

Instructions:

Put all ingredients in a large pot, except spinach and basil. Bring to boil, cook 12-14 minutes or until pasta is al dente.

Add more vegetable broth if need be—you can make this as broth-y as you like.

Turn off heat, and stir in spinach.

Divide among four bowls and top with fresh basil. Serve with a good, crusty bread for dipping.

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Author: Erica Leibrandt

Editor: Yoli Ramazzina

Photo: Flickr/evoixsd