In a medium-sized skillet aauté garlic in olive oil. Gook until the garlic becomes fragrant.
Add diced tomatoes, diced black olives, capers, and halved artichoke hearts. Saute 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.