Wash the pasta and boil it in water over the stove. Add rosemary thyme and organo while boiling. Strain and keep aside.

Peel the tomatoes and garlic. Put them in a mixer and grind to purée.
Sauté finely choppes onions and garlic on a non stick pan. Add the tomato purée to it and cook till it isn’t watery any more. Add salt, pepper, some tomato sauce and 4-5 big spoonfulls of pesto.

Then add the pasta and then add some thyme, oregano and basil. Next add the vegetables (olives, brocolli, etc.).

Garnish with cheese and fresh basil leaves and serve.