Get all your ingredients and equipment ready.

Skim through these steps, then wash your fruit and veg.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

Deseed your pepper[s] and cut into thin strips.

Once hot, add the pepper strips to the pan with a pinch of salt and cook for 5-6 min or until starting to soften.

Meanwhile, boil a kettle.

Peel and slice your garlic.

Chop your basil roughly, including the stalks.

Add your fresh tagliatelle to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat.

Cook the tagliatelle for 3-4 min or until cooked with a slight bite.

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water.

Combine your chopped tomatoes, vegetable stock mix, dried oregano and balsamic vinegar with boiled water – this is your tomato stock.

Once the pepper has softened, add the sliced garlic to the pan and cook for 1 min or until fragrant.

Once fragrant, add the tomato stock with a pinch of salt and cook for 1-2 min or until the sauce thickens slightly.

Add the drained tagliatelle to the sauce with a knob of butter and give everything a gentle mix up until the pasta is coated in the sauce.

Serve the sweet pepper & tomato tagliatelle topped with your grated Italian hard cheese.

Garnish with the chopped basil and a generous grind of black pepper.