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.