Heat the Olive Oil in a pan over a medium heat and then sauté the Garlic and Chilli Flakes (add less chilli flakes if you want it milder) for around a minute (don’t let the garlic turn brown). Meanwhile cook 200g Whole Wheat Penne according to the packet instructions.
Add the Chopped Tomatoes, Sugar and Sea Salt & Black Pepper to the pot and then bring to the boil. Stir in the Tomato Puree, reduce the heat, and simmer until the sauce thickens (around 8 minutes). Take the sauce off of the heat, stir in the fresh Basil, and leave it to sit for a minute before mixing it into the drained Penne.
*Make this recipe gluten-free by simply swapping whole wheat penne for a gluten free alternative.
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