Bring a large pot of salted water to a boil and cook the penne according to package instructions.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.

Pour in the strained tomatoes, then add the chili flakes and salt to taste. Simmer for 10–15 minutes.

Stir in the Bella di Cerignola olives and basil leaves. Cook for another 2–3 minutes. Remove the garlic if desired.

Drain the pasta and toss with the sauce until evenly coated.

Serve immediately with extra basil on top.