4bell peppers: red, yellow, or orangechopped into ½-inch pieces
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
1cupgrape tomatoeshalved
⅓cupchopped Italian parsley
shredded parmesan cheese, for serving
Instructions
Cook the pasta and scoop out ½ cup or so of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Add the onion and saute for about 2 minutes, just until they are fragrant and slightly softened.
Add the bell peppers and continue cooking, stirring occasionally. Season with salt and pepper as they cook for about 3 minutes, until crisp-tender. Add the garlic and continue cooking for 30 seconds until fragrant.
Add the cooked spaghetti, tomatoes, and parsley to the skillet and toss well. Continue cooking for about 1-2 minutes, just to warm everything. If the pasta looks a little dry, add a generous splash of the reserved cooking water to the pan.
Taste the pasta and adjust salt and pepper, if needed. Scoop into bowls and top with Parmesan cheese, if desired, just before serving.