Penne alla campagnola

Ingredients for 4 people:

400 g penne rigate
300 g piennolo tomatoes
2 handful pitted black olives
1 onion
1 oregano pinch
extra virgin olive oil
salt.

Cut the onion into julienne strips and fry in a pan with plenty of oil.

Chop the piennolo tomatoes and add them to the pan, continuing cooking for 5 minutes.
Add the olives.

Meanwhile boil the penne rigate in plenty of salted water; drain them al dente and transfer them to the pan with the onion, tomatoes and olives.

Sauté them by adding a little water from their cooking, a pinch of oregano and serve.