Cherry tomato pasta

Another summer recipe. This one is inspired from several pasta sauces I grew up eating, but I admit is my own concoction. Given that my family enjoys it, I'm passing it on.
It's summer, so we often BBQ, which means grilled vegetables (if using fresh vegetables, then sauté them with the garlic).
Also, our move to the country means we've fallen into the trap of growing organic vegetables. The most successful crop so far is cherry tomatoes, hence, the recipe that follows.


TIP: Put the salted water on for the pasta before starting the sauce, as it should only cook about 10 minutes.

20+ cherry tomatoes
20+ black olives
4 cloves garlic
grilled vegetables (pepcapers, eggplant, onions...)
tbsp capers
3 large anchovies (optional if vegetarian)
parsely
olive oil

Slice garlic in half. Chop anchovies. Simmer both in oil in a large saucepan.
Slice tomatoes in half. Chop grilled veggies. Add to the saucepan.
Add olives, capers & parsley. Stir, turn heat off.
When pasta is cooked, drain & mix directly in the saucepan. Serve immediately.

Sauce- Matriciana

This is a popular pasta sauce in Rome. It can also accompany gnocchi (Italian potato dumplings).
The sauce freezes well, so I just cook up a batch. Traditionally this is made with pancietta, but if that's not available substitute bacon.

24 oz tomato sauce
1 small onion
3 oz pancietta or bacon
Salt & pepper
Red wine (optional)

Cut the onion in quarter, then slice thinly. Sauté in a few tbsps of olive oil in a medium saucepan.
Slice the pancietta or bacon in slivers. Add to pan.
Sauté until onions are golden, add 1/2 glass of red wine. Simmer.
Add tomato, salt & pepper to taste.
Simmer another 15 minutes.
Serve on pasta or gnocchi with a generous sprinkle of parmesan cheese on each plate.