Remove the seeds from the capsicums and cut the flesh into large dice (2 cm).
Heat the oil in a large frying pan. Add the capsicums and garlic. Cover and cook over gentle heat for 20 minutes, stirring occasionally.
Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain, then turn into a serving bowl and toss with the capsicums. Stir in the basil.
Serve with Parmesan cheese on the side.
Did you know?
*Capsicums belong to the same species as chillies, but capsicums lack the tongue-tingling heat because they do not contain capsaicin. *You can add a lot of nutritional value to a salad (such as tuna, chicken or pasta) by serving it in an edible ‘bowl’ made from a seeded capsicum.