Name: Mediterranean One‑Pot Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil blend); 3 cups boiling water; 1 can vegetable broth; 1 can fire-roasted tomatoes; 1 can artichoke hearts, drained; 1 can black olives; ½ red (or purple) onion, sliced; Fresh thyme (or 1 tsp dried thyme); 1 tsp cumin; Salt and black pepper, to taste; Parmesan cheese, optional (to serve); Basil, optional (to serve)

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I’ve created a simple, flavorful Mediterranean‑inspired pasta that cooks entirely in one pot—perfect for busy nights. It features gluten‑free pasta simmered with canned vegetables like artichokes, olives, and fire‑roasted tomatoes in seasoned vegetable broth, giving me a creamy, nourishing meal with minimal cleanup.

Why You’ll Love This Recipe

I absolutely love how quickly this comes together—just toss everything in one pot and let it cook in under 30 minutes. I always keep canned artichokes, olives, and tomatoes stocked because they bring so much flavor and nutrition. It’s easy to pull together a wholesome dinner with pantry staples when I’m short on time. Plus, it's gluten‑free and so satisfying, even when I’m not craving heavy meals.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
▢ 1 8‑ounce package gluten‑free pasta (corn/quinoa or chickpea/lentil blend)
▢ 3 cups boiling water
▢ 1 can vegetable broth
▢ 1 can fire‑roasted tomatoes
▢ 1 can artichoke hearts, drained
▢ 1 can black olives
▢ ½ red onion, sliced
▢ Fresh thyme or 1 teaspoon dried thyme
▢ 1 teaspoon cumin
▢ Salt and black pepper, to taste
▢ Parmesan cheese, optional
▢ Basil, optional

Directions

I start by bringing 3 cups of water to a boil in a large pot. Then I add the pasta, vegetable broth, onions, fire‑roasted tomatoes, artichoke hearts, olives, thyme, and cumin. I keep it boiling over high heat, stirring occasionally so the pasta doesn’t stick. As the water reduces and thickens, it forms a flavorful sauce. If it feels too thick, I thin it with a little hot water, a half‑cup at a time. Once the pasta’s cooked, I immediately plate it to prevent overcooking. I like to garnish with fresh basil or a sprinkle of parmesan before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I’ve tried this with dried thyme or Italian seasoning when I don’t have fresh thyme—and it still tastes great. If I’m not gluten‑free, I’ll use regular pasta. For a different flavor, I sometimes swap in other canned veggies, like roasted red peppers or zucchini. Adding a protein such as grilled chicken or chickpeas also makes it more filling.

Storage/reheating

I prefer to serve it fresh, but if I have leftovers, I cool them quickly and store them in an airtight container in the fridge. When reheating, I add a splash of water or broth to rehydrate the sauce and warm gently over medium heat, stirring occasionally. The pasta keeps well for about a day—after that it can get a bit softer.

FAQs

How can I make this recipe if I don’t have canned vegetables on hand?

I can use fresh substitutes—like chopped fresh tomatoes or artichokes—but I’ll need to add a bit more liquid to ensure enough broth for cooking the pasta.

Can I use regular wheat pasta instead of gluten‑free?

Absolutely—I’ve used regular pasta, and it works well. I just keep an eye on cooking time, as it may cook a bit faster.

My sauce is too thick—how do I thin it out?

I add hot water, a little at a time, or use a ladle to remove excess starchy water. Either method helps reach a perfect sauce consistency.

What if my pasta gets soggy after sitting in the pot?

To prevent soggy pasta, I immediately transfer it to plates once it’s done—especially with gluten‑free pasta that continues to cook in residual heat.

Can I make this ahead of time?

I prefer to cook it fresh for best texture and flavor. If I’m planning ahead, I prep the sauce ingredients separately, then toss in freshly cooked pasta right before serving.

Conclusion

I’m thrilled with how quick, wholesome, and flavorful this Mediterranean One‑Pot Pasta is—perfect for nights when I want something delicious without the fuss. It brings pantry ingredients together into a satisfying, Mediterranean‑inspired meal in under 30 minutes. I hope you enjoy it as much as I do—and make it your go‑to weeknight dinner!

Mediterranean One‑Pot Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: One-Pot
Cuisine: Mediterranean
Diet: Gluten Free

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Description

A quick, flavorful, and wholesome Mediterranean-inspired one-pot pasta that uses pantry staples like gluten-free pasta, canned artichokes, olives, and fire-roasted tomatoes. Ready in under 30 minutes with minimal cleanup.

Instructions

Bring 3 cups of water to a boil in a large pot.
Add gluten-free pasta, vegetable broth, sliced onions, fire-roasted tomatoes, artichoke hearts, olives, thyme, and cumin.
Boil over high heat, stirring occasionally to prevent sticking.
As the liquid reduces, it forms a creamy sauce. Add hot water ½ cup at a time if it becomes too thick.
Once the pasta is cooked, plate it immediately to prevent overcooking.
Garnish with fresh basil or parmesan cheese if desired and serve hot.

Notes

Use regular pasta if not gluten-free, adjusting cooking time.
Substitute dried thyme or Italian seasoning if fresh thyme is unavailable.
Try adding other canned vegetables or proteins like grilled chicken or chickpeas for variation.
Reheat leftovers with a splash of water or broth to loosen the sauce.
Serve immediately after cooking to avoid soggy pasta.