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 sage 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.
Spoon into a bowl and serve with grated parmesan on top.
