3/4 lb (375 g) spaghettini

2 yellow bell peppers, seeded and diced

1/4 cup (60 ml) pine nuts

1/4 cup (60 ml) olive oil

• 4 cups (1 litre) cherry tomatoes, halved or
• 4 plum tomatoes, diced

In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil the pasta. Set aside.

Meanwhile, in a large skillet, brown the bell peppers and pine nuts in the oil. Season with salt and pepper. Add the tomatoes, artichokes, and garlic and cook for 2 to 3 minutes, just to warm them through. Add the pasta and toss to coat. Adjust the seasoning.

Serve in shallow bowls. If desired, sprinkle with Parmesan cheese and fresh parsley.

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