Clean and wash the vegetables.
Drop the tomatoes in boiling water for 8-10 seconds then remove and cool in cold water. This way you can easily peel them. When peeled, cut in half, remove the seeds and chop into small cubes.
Quick-fry the coarsely-chopped leek, add the mashed garlic, mix well and pour the wine on top. Boil until drops to half. Add the tomato cubes, the seashell, salt, pepper and bail and mix for 1 or 2 minutes. Pour the tomato sauce, top with the olives and boil.
Drain the pasta and mix with the tomato stew without rinsing, then serve.