Johnny Carino’s Angel Hair with Artichokes

4 tablespoons olive oil
2 teaspoons minced garlic
1 cup diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
4 ounces Artichoke Hearts, halved drained
16 ounces Angel Hair Pasta

Cook pasta according to package instructions.
In a medium-sized skillet sauté garlic in olive oil.
Gook until the garlic becomes fragrant.
Add diced tomatoes, diced black olives, capers, and halved artichoke hearts.
Sauté for two to three minutes on medium heat.
If desired you can add 1/4 cup of white wine.
You will want to cook cook for an additional 2 to 3 minutes so the wine can reduce.
Plate the angel hair pasta, and pour sauce over the pasta.