In a sauté pan, mix any combination of canned or frozen artichoke hearts, sundried tomatoes, roasted bell peppers, black olives, capers, and white beans. Sauté in olive oil and minced garlic. Add fresh baby spinach, heat until wilted, and serve over linguine or angel-hair pasta. This sauce can also be used as a topping for veggie cutlets or bruschetta. Easy and fast