Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Meanwhile wash meat and pat dry. Heat 2-3 tablespoons of oil in a large frying pan. Fry the meat for about 6 minutes on each side.
Wash the tomatoes, cut them in half. Peel and quarter the shallots. Peel and chop garlic. Wash the rosemary, dab dry and pluck. Add pasta to boiling salted water and cook according to package instructions.
Season the meat with salt and pepper, remove and wrap in foil. Heat 2 tablespoons of oil in the frying fat. Sauté the shallots in it. Fry cherry tomatoes, garlic and rosemary. Add wine, strained tomatoes and olives.
Bring to the boil and braise over medium heat for 5-8 minutes. Season with salt, pepper and 1 pinch of sugar.
Drain the pasta and mix with the sauce. Cut the fillets into slices and eat them with the sauce.