Put penne on to boil in plenty of salted water. Cut smoked streaky bacon into 3 cm chunks and fry in a little olive oil until brown and crispy,
drain and set aside. Next, fry a chopped shallot and a chopped and crushed clove of garlic for a couple of minutes. Add halved cherry tomatoes
together with a small glass of dry white wine (or dry vermouth), season with a little salt and freshly-ground black pepper, stir in a Tbs of
tomato paste and bring to a simmer, cover and cook gently for 3 – 4 minutes, until the tomatoes start to soften. Add the bacon to the tomatoes
and reheat, drain and add the cooked penne and stir to mix everything together. Finally, add some torn basil leaves, and serve in warm bowls.