Heat oil in a frying pan and cook chopped onion for 3 minutes until softened.
Add bacon to the pan and fry until golden-brown for about 10 minutes.
Stir in the halved cherry tomatoes.
Simmer sauce for 5 minutes until tomatoes break down and season with salt and pepper.
Add salt to 2 litres of boiling water and add the penne.
Boil pasta for 10 minutes until al dente, drain, and mix into the sauce.
Preheat the grill to medium and toast ciabatta halves on both sides.
Rub the cut garlic clove over the toasted ciabatta.
Drizzle the bread generously with olive oil.
Topped bread with quartered tomatoes and torn pieces of mozzarella.
Season with salt, drizzle with more oil, and scatter torn basil leaves over the top.
Divide pasta into bowls, sprinkle with parmesan, and serve with the bruschetta.