Wholewheat Penne Arrabiata

Meanwhile, add the wholewheat pasta to the pan of boiling water and simmer until tender, 13-14 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil to stop it sticking together.

Heat a drizzle of oil in a frying pan on medium heat and add the garlic. Fry the garlic for 1 minute, then pour in the finely chopped tomatoes with basil. Add the stock powder, water (see ingredients list for amount), a pinch of salt and pepper and a pinch of sugar. Add a pinch of chilli flakes (only a small pinch, they're hot and you can add more later if you want!). Simmer the sauce until thickened, 8-10 mins.

Roughly chop the olives and add them to the simmering sauce. Roughly chop the flat leaf parsley (stalks and all), set aside. Halve the tomatoes and pop them in a large bowl. Add the balsamic vinegar and a glug of olive oil along with a pinch of salt and pepper. Add the walnuts, toss to coat, then leave to the side.

Once the yellow pepper is cooked, add it to the sauce. When the sauce has finished cooking, taste and add salt and pepper if you feel it needs it. Add the cooked wholewheat penne to the sauce (or add the sauce to the pan with the wholewheat penne if that's easier!) along with half the parsley, and stir to combine together. Taste and add another small pinch of chilli flakes if you like things spicy (remember, they do pack a punch!).