Such a colourful dish and easy to make.
For two servings
1- In a pan, place some olive oil and add some garlic, one large bell pepper cut lengthwise in strips (I used an orange one), a generous amount of cherry tomatoes cut in half, and a handful of fresh Rosemary (here from home!).
2- Mix gently and cover. Cook for about 20 minutes, mixing from time to time.
3- Cook the Bucatini – I used an egg based one. Bucatini are like spaghetti but thicker and with a hollow center.
To serve, just place the Bucatini on a plate, pour the bell pepper mixture on top and add freshly grated Parmigiano and freshly crushed black pepper. Enjoy!