Roughly chop the onion, thinly slice the garlic, roughly chop the red & green bell pepper and finely grate the tomatoes to end up with 1 1/2 cups (360 grams) tomato sauce

Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 2 minutes, add in the onion, garlic and bell peppers, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the finely grated tomatoes, 1 tsp dried oregano and season with sea salt & black pepper, mix together, then turn up the heat to a high heat and simmer

Once the tomato sauce has thickened, about 3 minutes, add in 2 1/2 cups vegetable broth and bring to a boil, then add in 2 1/4 cups penne pasta, mix every 2 minutes

After about 8 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower to a low-medium heat

After simmering for 3 to 4 minutes and there is virtually no broth left, remove the lid from the pan and the pan from the heat

Add in 1/2 cup black pitted olives over the pasta, finely grate in a kiss of Manchego cheese and sprinkle with finely chopped fresh parsley, serve at once, enjoy!