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FILL a medium-sized pan with water and salt and bring to a boil. COOK the pasta until it's al dente, the exact cooking time depends on the type of pasta you're using.
PEEL the red onion and garlic cloves, divide the onion into half rings and finely chop the garlic. DRAIN the artichoke hearts and divide them into smaller pieces.
COOK the bacon in a large skillet for a few minutes. ADD red onion and garlic and cook it a few minutes more. ADD the black and green olives, tomatoes, black olive tapenade and artichoke hearts.
Let the sauce cook for a few minutes and SEASON with pepper and salt. DRAIN the pasta and drizzle with olive oil. As soon as the sauce is done, you can stir the pasta into the sauce of serve on a side.
SERVE with grated cheese and a green salad if you like, enjoy!