Ingredients
Para la salsa
- 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
For the pasta
- 300 g spaghetti or other pasta you prefer
Instructions
For the sauce
- Place 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.
- Add the garlic cloves and cook them for a minute.
- Add the artichoke hearts and cook them for a minute.
- Add the tomato paste and white wine and mix. Let the liquid evaporate completely.
- Add the passata and olives and reduce the heat to low. Let the sauce thicken; this should take about 5 minutes.
- Adjust the level of salt and pepper.
- At the very last moment add the capers and mix them in.
For the pasta
- Cook the pasta in boiling water with plenty of salt.
- It takes about 7-8 minutes for it to become al dente.
- Remove the pasta from the water and transfer it to the pan with the sauce. Mix them up and serve.
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