Bucatini with bell peppers, tomatoes and rosemary

Such a colourful dish and easy to make.

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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!).

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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! 

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