Penne rigate with arrabbiata sauce

In a flat and large pan heat the oil with the chilli and the crushed garlic. Once golden remove from the heat , add the olives and after a few minutes add the Pomodori Pelati De Cecco. Simmer until the tomato juice has evaporated.   Then cook the pasta in plenty of boiling salted water, drain al dente and toss it in the pan with the sauce. Mix, sprinkle with the parsley and serve.