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["Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work)", "Add the rest of the ingredients, minus the broth, to the pan on top of the pasta (artsy arrangement not necessary!)", "Pour the vegetable broth over everything.", "Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.", "The starch from the whole wheat pasta thickens the broth into a mild sauce and that's what makes this recipe work its magic. Gluten-free pasta will almost definitely not be a viable substitute, as it does not have the same properties. Regular (not whole wheat) pasta is what the original recipe used, and it called for more liquid (4 cups). I personally have not tested with anything other than whole wheat.
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My olives, artichoke hearts, chickpeas, capers, and tomatoes all came from (BPA-free) cans, so I found that I didn't need to add any salt, even with my homemade salt-free vegetable broth. It's easiest to salt to taste after the pasta is done cooking, but if none of your ingredients have salt added, I recommend adding a bit before cooking in order to get the same results that I did.
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3
In my picture the onions are chopped, but they will do a better job cooking through if you mince them. Sorry for the visual deception.
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Finally, I have heard some feedback that the leftovers can get soggy. I think you can minimize the chances of this by: 1) cooking the pasta to al dente, 2) tossing with a bit of olive oil before you store it, and/or 3) let it fully cool, uncovered, before storing."]
