First, put pasta on to cook – I used conchiglie, pasta shells. Cut smoked streaky bacon into 3 cm chunks and fry until golden brown,
then add chopped shallots and a crushed clove of garlic. Fry these for a couple of minutes, to soften, then add chopped tomatoes,
a Tbs tomato paste and a glass of dry white wine (or dry vermouth). Season with a little salt and plenty freshly ground black pepper,
cover and simmer for 5 minutes, until the tomatoes start to break down into a thickish sauce. Drain the pasta and add to the sauce
along with a handful of pitted black olives. Stir to mix everything together, adding some torn basil leaves, and serve in warm bowls.