Cook the penne pasta in boiling salted water until al dente (12-15 minutes).

Drain the pasta and rinse with cold water; drizzle with olive oil to prevent sticking.

Heat olive oil in a pan over medium heat.

Add minced garlic and cook for about a minute.

Add chopped carrots, sprinkle with salt, and roast until soft.

Add chopped tomatoes and cook until softened.

Stir in salt, red chili powder, oregano, and chili flakes; simmer for 3-4 minutes.

Let the roasted carrot mixture cool slightly.

Puree the cooled carrot mixture into a smooth sauce.

Heat the pureed carrot sauce in a wok over medium heat.

Add the cooked pasta and toss well to combine.

Adjust salt to taste.

Transfer to a serving bowl, top with chopped olives and grated Parmesan cheese.

Serve hot.