Tagliolini with pesto, tomatoes and black olives

Blanch the tomatoes in boiling water, once peeled, deseeded and drained, chop them coarsely. Sieve the tomato for 15 minutes,Slice the olives into discs. In the meanwhile prepare the pesto: whiz the garlic, the pine kernel, the basil and the oil in a food blender once this mixture is a smooth consistent liquid, place it in a bowl, add the pecorino, the parmesan and the leftover oil.Finely add the diced tomato. Cook the pasta, drain it al dente and toss it in the sauce then add the olives and serve.