Artichoke Puttanseca with Angel Hair Crowd Pleaser

From what I understand, Puttanseca sauce was named for the ladies of the night in the Italian brothels. They would lure the men in from the smell of the sauce and serve it to them after their "workout". I have subbed capers in for the traditional anchioves for a delicious spin on the classic. I love this one because it is spicy, fast, and easy (sorry ladies)...

Ingredients
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, chopped
2 jars marinated artichoke hearts
1-3 TBSP crushed red pepper flakes (or less if you prefer less spicy)
20 oil-cured black olives, cracked away from pit and coarsely chopped (from bulk bin)
1 6oz jar capers
1 (28-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained (I prefer hot spiced such as Chipolte)
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
2/3 - 3/4 pound angel hair, cooked to al dente or whole wheat
1 TBSP oregano
1 bay leaf

Directions

Heat a large skillet over medium heat and add oil, garlic, oregano, bay leaf, and crushed pepper. Saute mixture until garlic is tender, about 3 minutes: your kitchen never smelled so good!
Lower heat to a simmer and add olives, capers, tomatoes, artichoke hearts, black pepper, and parsley.
Bring sauce to a bubble, reduce heat, and simmer 10-15 minutes. While sauce is simmering, cook pasta.
Add s+p to taste – careful with the salt since the capers already make it salty. Toss sauce with cooked pasta.