Chop the onions, garlic, olives, basil leaves and set aside. Cut the cherry tomatoes in half and set aside too. In a preheated pan, heat 2 tbsp of olive and fry the onions until soft. Add the olives, basil, cherry tomatoes, garlic and the white wine and reduce by half. Remove the pan off the heat. Meanwhile, cook the carameli pasta in a large pan of salted boiling water with a tablespoon of olive oil to stop the pasta from sticking. This should only take a few minutes to cook. Immediately drain the pasta while you reheat the pasta sauce. Add in the remaining 3 tablespoons of olive oil, half of the Parmesan cheeses and season well with salt and pepper. Add the drained pasta and gently mix together to coat the carameli with the sauce. Serve in a large pasta plate with the rucola leaves on top and the remaining Parmesan cheese.