Bring 3 cups of water to boil in a large pot. Once boiling, add the pasta along with the vegetable broth, sliced onions, fire-roasted tomatoes, artichoke hearts, black olives, thyme, and cumin.

Allow the mixture to come back to a boil over high heat. Stir occasionally as the pasta begins to cook.

Once boiling again, slightly reduce the heat while continuing to cook. Use tongs to stir occasionally.

As the liquid reduces and transforms into a sauce, keep an eye on your pasta's doneness. If more cooking time is needed, add hot water—half a cup at a time.

Once satisfied with how everything looks and tastes, season generously with sea salt and black pepper.

Remove from heat quickly when cooked through. Serve immediately onto plates.

Finish off by garnishing your dish with fresh herbs or sprinkle parmesan cheese on top if desired.