- Halve the tomatoes and place in a non-stick baking tray. Pour half of the olive oil over. Sprinkle with 4 garlic cloves, cut into rings, thyme and salt. Bake for 1 hour – 1 hour 20 minutes at 150 C (without fan), until they begin to caramelize.
- Blend the bread. Pour 20 ml of olive oil over the crumbs and mix. Put in a dry pan and cook until golden. Add 3 cloves of finely chopped garlic and leave until the garlic cooks. Remove from the heat, salt the crumbs and mix.
- Chop and cook the remaining garlic into the rest of the olive oil. Add the wine and tomato puree and leave the sauce to simmer for 4-5 minutes at low heat. Season with salt, black pepper and oregano.
- Cook the pasta in salted water. Drain and add to the sauce. Cook for 1-2 minutes. Add the baked tomatoes and the olives, cut into rings and stir.
Serve with “the crumbs”