Heat olive oil on medium heat in a non-stick skillet. Cook onions for about 1 minutes, then add raw pasta and cook 30 seconds without browning them.
Deglaze the skillet with wine and add tomato passata. Add stock, one cup at a time, until the liquid is almost evaporated. Be gentle with the pasta and try not to break the penne noodles.
Recipe from L'Atelier des Chefs
Pasta Risotto with Arugula and Cherry Tomatoes https://www.notenoughcinnamon.com/pastasotto-with-arugula-and-cherry-tomatoes/