Heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened but not coloured. Add the sun-blushed tomatoes, roasted artichokes and black olives and fry for 1–2 minutes. Stir in the basil leaves and season, to taste, with salt and freshly ground black pepper.
Cook the tagliatelle according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Return to the pan, add the sauce and stir to coat.