Scald the tomatoes, peel and core them and cut into small cubes. Finely chop the clove of garlic, thyme and marjoram, peel and finely chop the shallot.
Heat olive oil in a pot. Add the tomatoes, garlic and onions and sear them lightly. Stir a small spot on the bottom of the pot and add the honey there and let it caramelize a little. Mix everything well, season with salt and pepper and add half of the wine. Cover and simmer until the tomatoes are cooked to a pulp.
Cook the spaghetti in salted water and drain.
Pour the rest of the wine into the sauce, crumble the sheep`s cheese into small pieces and stir in, add the finely chopped olives. Add the finely chopped marjoram and thyme.
Pour the spaghetti into preheated plates and pour the sauce over them.