For the red sauce
5 (750gr.) mature, medium sized tomatoes-divided
1 sweet red pepper, split
1 medium red onion, sliced
4 cloves of garlic-cleaned
¼ cup olive oil
500gr. penne (Mitsides)
¼ cup parmesan-grated
24 olives- without pits
2 cups cherry tomatoes-divided
fresh mozzarella, cut into strips
Preheat the oven to 1750C. Put the tomatoes and pepper in a baking sheet. Add onion and garlic. Pour with the olive oil, salt and pepper. Bake for 45 minutes, lower the temperature to 150⁰C and bake for another 45 minutes.
Transfer the ingredients into a blender with glass jar. Add the almonds inside the blender, and blend at a high speed until combined.
Prepare the dish. In a pot, add water and salt to boil. Cook the pasta (following the directions of the box). Drain penne (but keep a little of the warm water). Mix the red sauce with penne. Add parmesan and stir. Put olives and cherry tomatoes, stir again and taste the food. Add salt or pepper if necessary. Transfer the penne to a serving platter. Garnish with mozzarella and basil leaves.