1. Sauté the garlic in olive oil over medium heat until just golden. Add the carrot, celery, onion, and chili flake. Cook for 10-15 minutes over moderate heat, until the vegetables are softened.
2. Add the tomato paste and toast for 2 minutes, stirring frequently. Deglaze with white wine and bring to a boil, but do not reduce. Add the cream and remove from the heat.
3. Bring a large pot of water to a boil and season with salt. Cook the pasta until al dente. Meanwhile add tomato sauce to the pan with the cream. Drain the pasta and add to the pan with the sauce. Bring to a boil and add the olives, parsley and tuna. Add some of the reserved oil from the tuna and toss to fully dress the noodles. Check for seasoning and serve.
