Set a pot of salted water to boil.
Slice the lemon rounds into eighths
In a healthy glug of olive oil, cook halved cherry tomatoes and shallots over low heat until broken down into a jam-like consistency, around 30 minutes.
Add chopped olives, bay leaf and seasonings.
Simmer another 10 minutes, adding rice wine vinegar bit by bit to achieve a chunky sauce.
Add lemon wedges and heat through. Season to taste, if needed.
Cook the angel hair pasta.
Serve pasta with sauce and chopped parsley.