Place a medium-sized saucepan over medium heat.

Add olive oil.

When hot add onion and sauté, stirring occasionally, for 8 - 10 minutes, or until onions are soft and translucent and just beginning to caramelize.

Add garlic and cook 1 more minute.

Add tomatoes, and black olives. Cook for 20 minutes, stirring frequently to keep the sauce from burning.

When the sauce is done, Remove from heat.

Taste. Add salt and pepper, to taste.

Add spinach and cover tightly. Set aside.

Start preparing pasta according to package directions.

As pasta is cooking, add mushrooms and artichoke hearts.

When done, drain pasta.

Place pasta in a serving bowl.

Add sufficient amount of sauce, about 1 cup per serving to cover the pasta. Mix to coat.

Transfer to plate or pasta bowl.

Sprinkle with capers and Italian bread crumbs prior to serving. Store leftover sauce in a tightly covered container, in the refrigerator, and use in 5 days.