1. 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.
  2. 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.
  3. 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.
  4. 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”