Roasted Tomato Penne Pasta

Wash, halve and dice the tomatoes, removing the hard cores at the top. Wash the basil, shake dry and pick off and finely chop the leaves, reserving a few to garnish.

Peel the garlic and onion and chop very finely with the olives. Heat the oil in a nonstick frying pan and sweat the onion mixture until soft. Stir in the red wine and cook gently for a few minutes.

Put the tomatoes into a greased baking dish with a little salt, the basil, breadcrumbs and Parmesan and bake in a preheated oven (200°C) for about 15 minutes.

At the same time cook the pasta in plenty of boiling, salted water according to the package instructions. Drain the pasta, mix with the onions and tomatoes and spoon onto plates. Serve