Preserve us: making the most of tomatoes

500g pasta shapes (pappardelle or tagliatelle)
5 tbsp olive oil, or more
1 large onion, peeled, halved and sliced
1 fresh red chilli, finely chopped
1 garlic clove, peeled and finely sliced
1kg ripe tomatoes, roughly chopped
20 black olives
handful fresh basil
sea salt and freshly ground black pepper
handful pine nuts, lightly toasted (optional)
freshly grated parmesan, to serve

1. Cook the pasta according to the packet instructions.
2. Meanwhile heat the oil and quickly soften the onion until transparent. Add the chilli and garlic and cook for 1 minute or so before adding the tomatoes.
3. Cook for a further 5-10 minutes, making sure that the tomato pieces hold their shape. Stir in the olives and basil.
4. Season with salt and pepper and serve the sauce spooned over the pasta. Scatter with the pine nuts. Hand round the parmesan for those who want to sprinkle it over.