How to prepare the Spaghetti STEP 1: Cook the pasta according to the instructions on the package. Set aside. STEP 2: While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute. STEP 3: Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes. STEP 4: In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings. STEP 5: Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano. STEP 6: Stir in the cooked spaghetti and serve immediately. RECIPE NOTES: I usually use whole wheat spaghetti or brown rice spaghetti for this recipe. For a gluten-free version, I recommend brown rice spaghetti or chickpea spaghetti. The recipe calls for canned chickpeas. But you could also use home-cooked chickpeas (I usually cook them in my Instant Pot). One 15-ounce can of chickpeas equals a ¾ cup dried chickpeas. If you want to make the vegan spaghetti sauce a bit more spicy, increase the amount of red pepper flakes. If you’re cooking for young kids, leave them out completely. For a lighter version, you could also use zoodles (zucchini noodles) instead of regular pasta. Post navigation Tasty Chicken and Chorizo Pasta