Put the tomatoes in an oiled non-stick pan, sprinkle with some olive oil, salt, freshly ground pepper and dry oregano and cook in a preheated oven at 150°C for approximately 30 minutes.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Penne. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil and stir gently.
In the same pot where we boiled the pasta, we heat up 2 tbsp. olive oil and sauté the green onions for 3-4 minutes until they soften. Add the olives and cooked tomatoes and stir for 1-2 minutes.
Add the pasta, mix gently to blend the ingredients together, and remove from the heat.
Serve immediately with plenty of freshly ground pepper, some fresh oregano and crushed Feta cheese.