Creamy Tomato Sauce, Penne and Olives

Ingredients
1 tablespoon olive oil
1/2 cup diced onion
2 tablespoons white wine
1 14.5 ounce can of chunky tomatoes, undrained
1/2 cup heavy cream
1/2 cup Parmesan cheese
1 cup pitted black olives, halved
8 ounces of pasta cooked to al dente

Directions
In a large hot skillet, add olive oil. Add onions and sauté until they are tender, about 4 to 5 minutes. Add white wine and cook for 1 minute. Stir in tomatoes, cream, Parmesan cheese, olives and pasta; toss well.

Serve over cooked fettuccine, regular spaghetti, or penne.