Bring 3 cups of water to a rolling boil in a large pot over high heat. This takes about 5-7 minutes.

Once the water is boiling, add gluten-free pasta, vegetable broth, sliced red onion, and fire-roasted tomatoes. Stir in drained artichoke hearts and black olives, mixing well. Sprinkle fresh thyme and cumin over the top and gently stir.

Maintain a steady boil for about 10-12 minutes, stirring occasionally to prevent sticking. Watch for the water to reduce into a creamy sauce.

Check the consistency of your sauce. If it’s too thick, add small amounts of hot water and stir until you achieve your desired sauciness.

Once the pasta reaches al dente texture, transfer it to plates or bowls immediately to prevent overcooking.

Sprinkle freshly grated Parmesan cheese and chopped basil before serving for added flavor.