Horizontally slice onion. Heat oil in a non-stick wok, add onion. Finely chop ginger and add to the wok. Crush garlic cloves and add. Mix and saute.
Add penne and tomato concasse.
Diagonally slice green chilli and add and mix well.
Add ¼ cup water and thyme. Chop curly parsley and add along with salt and mix.
Transfer into a serving bowl, drizzle extra virgin olive oil and serve immediately.