In a big pot or Dutch oven, place the spaghetti and drizzle with olive oil.
Add the green olives, Kalamata olives, minced garlic, artichoke hearts, red onions, and tomatoes to the pot.
Pour the marinara sauce over the ingredients, then add salt, pepper, oregano, thyme, and broth. Gently mix everything to distribute the seasoning.
Bring the mixture to a boil over medium-high heat, cover, and reduce the heat to medium-low. Let the pasta cook for 11-13 minutes or until it reaches your desired doneness. Remember to stir at least once halfway through to prevent sticking.
Garnish with fresh Italian parsley and feta cheese (skip for non-dairy) if you like.
Store in the fridge for 3-5 days.