Prep: 1. Mince onions and garlic. 2. Drain and rinse artichoke hearts, olives, and chickpeas. Chop artichoke hearts. Make: 1. Add everything to a deep skillet or wide saucepan with a lid. 2. Cover the pan and bring to a boil. Reduce to a steady simmer over medium heat and keep covered, stirring occasionally, for 8-10 minutes, or until pasta is done through.
Voila! Sauce and pasta in one pot! Incredibly easy and made with items you likely have in your pantry already. This unfortunately doesn't work super well with gluten free pasta (the sauce just doesn't get thick enough). This is also great topped with parmesan cheese.