HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWholewheat Penne Arrabiata
Wholewheat Penne Arrabiata

Wholewheat Penne Arrabiata

with Roasted Peppers and Balsamic Salad

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We love good Penne Arrabiata and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:SpicyUnder 550 caloriesLow Sat Fat
Allergens:Cereals containing GlutenCelerySulphitesNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Yellow Pepper

2 unit(s)

Garlic Clove

175 grams

Wholewheat Penne

(ContainsCereals containing Gluten)

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Vegetable Stock Powder


1 pinch

Chilli Flakes

1 pack(s)

Green Olives

1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 bag(s)



1 bag(s)


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2297 kJ
Energy (kcal)549 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate84 g
of which sugars22.0 g
Protein19 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and bring a large saucepan of water to the boil with a pinch of salt. Halve the pepper, remove the core and seeds and thinly slice. Peel and grate the garlic (or use a garlic press). Pop the pepper slices on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the middle shelf of your oven until charred and soft, 12-14 mins. Once cooked, remove from the oven and set aside.


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!).


Add the rocket to the bowl with the tomatoes and toss together to coat the leaves in the dressing. Serve the wholewheat pasta in bowls with the salad alongside. Sprinkle the remaining parsley over the wheat pasta. Enjoy!