This is so easy, you just quarter some baby plum tomatoes, shred a handful of basil, a few spoonfuls of black olives - I also had some ham left over from the other day, so added this cut into cubes - and put it in your bowl.
Whilst the pasta is cooking (you can use anything, I had lovely big fat penne) fry some chopped red onions in olive oil until soft and deglaze the pan with a little sherry or cider vinegar.
Tip the penne into the onion pan with a little of the cooking water and stir to coat with the oniony sauce, then toss with the raw tomatoes in the bowl.
Serve with a salad - we had rocket, watercress and spinach.
About 15 minutes from start to on the plate.
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