Cut the large red bell pepper or 2 small ones in half and remove the white part inside and the seeds. Rub the pepper inside and out with olive oil (around ½ tbsp) and place cut side down on a baking tray lined with baking parchment. Roast in the oven for 30 minutes or until completely soft and slightly charred on the outside.
When the pepper has been in the oven for 20-25 minutes bring a large pot of salted water to a boil. Cook the pasta until al dente (follow packet instructions). Before draining reserve 2 cups/500ml of pasta water for later.
Add the sun dried tomatoes, garlic, pine nuts, 1 tablespoon of parmesan and a sprinkling of pepper to a food processor. Add the hot roasted pepper (remove the green stalks) and blitz to a smooth paste, taste for salt and add if needed.
Add the paste to the drained pasta and gradually add the reserved pasta water a little at a time and stir the pasta to coat it in the sauce. You will not need all the water, it’s important to add just a little at a time and then stir the pasta until it’s just coated in the sauce. Add a pinch of salt and pepper if needed.
Once you have the right consistency and another tablespoon of grated parmesan and stir into the pasta, tear over some extra basil and serve.