The starch from the whole wheat pasta thickens the broth into a mild sauce and that's what makes this recipe work its magic. Glutenfree 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.

12 oz. whole wheat spaghetti (you should not substitute for this; see notes) 2 oz. sliced black olives (up to 4 oz. for olive lovers) 1 (14oz.) can or frozen artichoke hearts, rinsed, drained, and chopped 3/4 c. cooked chickpeas (from a can is fine) 2 tb. capers (optional) 1/2 large white or yellow onion, minced 2 cloves garlic, minced 1 (14oz.) can diced tomatoes no salt added 1 tb. dried oregano 1 tsp. dried basil 1/2 tsp. dried thyme 1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat) 1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground) 3 c. vegetable broth, low sodium or no salt added

1. Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work) 2. Add the rest of the ingredients, minus the broth, to the pan on top of the pasta 3. Pour the vegetable broth over everything. 4. 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.