Cook the penne in plenty of salted water until al dente, rinse and leave to cool. Finely dice shallot and garlic. Quarter, core and also dice tomatoes. Drain the sun-dried tomatoes well and dice them. Mix together with the onion rings to make bruschetta.

Mix Aunt Erna's mayonnaise with the pesto. Mix the pasta and bruschetta mix and thicken with the mayonnaise. Fold in olives. Sprinkle with basil leaves.