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Bring a large, deep pan of water to the boil and salt it generously. Drop in the pappardelle or spaghetti and cook for the time suggested on the packet – this will be roughly 8-9 minutes.
While the pasta boils, drain the roasted peppers from their brine and put them in a blender jug.
Add either 2 roasted garlic cloves or 2 tsp of roasted garlic paste, the basil leaves and chopped flat-leaf parsley.
In a dry, shallow pan, toast the pine kernels until golden, shaking the pan from time to time. Add half of them to the peppers and herbs and set the other half aside for later.
Halve the tomatoes, add them to the blender jug, then process all of it to a thick, lumpy sauce. Season to taste with black pepper.
Drain the pasta and leave in the colander.
Return the empty pan to the heat, transfer the sauce to the pan, scraping it out from the blender jug with a rubber spatula so not to waste any sauce, and let it bubble for a minute.
Return the pasta to the pan.
Stir in the capers, then divide between 2 bowls. Scatter over the reserved pine kernels and a little olive oil.