Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color. Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute. Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling. Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute. Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately.
Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.
Recipe courtesy of David Rocco