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Penne All'Arrabbiata

35 Minutes

4 Servings

Penne All'Arrabbiata

How to make

  • To begin, heat a tablespoon of olive oil on a low heat in a pan and gently soften the minced garlic. (5 sec) 

  • Add the chilli flakes to the oil, temper for 10 seconds, then add the tin of tomatoes. 

  • Cook down over a low heat for 10–15 minutes until the sauce has thickened. 

  • Taste and add salt and a little sugar if necessary 

  • Cook the penne in a pan of boiling water for 8–10 minutes or as per packet instructions 

  • Once the pasta is cooked, drain and add it to the sauce, tossing to make sure the pasta is evenly coated 

  • Serve straight away and garnish with torn basil.


  • 2 garlic cloves, minced

  • olive oil

  • 1 tsp dried chilli flakes

  • 400g of tin tomatoes, (or the best quality you can find)

  • 400g of penne pasta

  • basil leaves, torn