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.

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.