Olive, Caper and Tomato Pasta

📝 Ingredients

• 2 tbsp olive oil
• 1/2 medium brown onion (in small cubes)
• 1 bayleaf
• 2 garlic cloves (sliced thinly)
• 8 artichoke hearts (canned)
• 2 tbsp tomato paste
• 100 ml white wine
• 300 g passata
• 100 g black olives (sliced)
• Salt and pepper
• 40 g capers
• 300 g spaghetti (or other pasta you prefer)

👨‍🍳 Instructions

1. 1--- For the sauce ---
2. 2Place a pan over medium heat and pour in the olive oil. Also, add the onion and bayleaf. Cook the onion until it smells sweet and becomes translucent.
3. 3Add the garlic cloves and cook them for a minute.
4. 4Add the artichoke hearts and cook them for a minute.
5. 5Add the tomato paste and white wine and mix. Let the liquid evaporate completely.
6. 6Add the passata and olives and reduce the heat to low. Let the sauce thicken; this should take about 5 minutes.
7. 7Adjust the level of salt and pepper.
8. 8At the very last moment add the capers and mix them in.
9. 9--- For the pasta ---
10. 10Cook the pasta in boiling water with plenty of salt.
11. 11It takes about 7-8 minutes for it to become al dente.
12. 12Remove the pasta from the water and transfer it to the pan with the sauce. Mix them up and serve.