Cook the penne pasta according to package instructions and set aside.
Heat the oven to 190/170 degrees.
Mix the oil, tomato purée, vinegar, rosemary and some seasoning together in a roasting tin.
Turn the chicken in the paste to coat, then add in the vegetables and garlic, toss again, and put the chicken on top of the veg.
Roast for 20-25 minutes until the chicken is cooked.
Set the chicken aside on a plate covered with foil.
Return the vegetables to the oven for another 15 minutes. When the vegetables are softened, remove from the oven.
Squeeze the garlic cloves from their skins into the tin and mash into a paste with a fork.
Squash some of the tomatoes, add a bit of pasta cooking water, then mix together.
Add the pasta to the tin.
Add the grated Parmesan cheese on top, and enjoy the dish!