Heat the oil in a heavy-based saucepan or flameproof casserole. Add the onion and garlic and cook, stirring occasionally, until softened. Add the (bell) peppers and courgettes (zucchini) and fry for 5 minutes, stirring occasionally.

Add the tomatoes, sun-dried tomato paste, basil and seasoning, cover and cook for 5 minutes.

Meanwhile, bring a large saucepan of salted water to the boil and add the pasta. Stir and bring back to the boil.

Reduce the heat slightly and cook, uncovered, for 3 minutes, or until just tender. Drain thoroughly and add to the vegetables. Toss gently to mix well.

Put the mixture into a shallow ovenproof dish and sprinkle over the cheese.

Cook under a preheated grill (broiler) for 5 minutes until the cheese is golden. Garnish with basil sprigs and serve.

Be careful not to overcook fresh pasta - it should be 'al dente' (retaining some 'bite'). It

takes only a few minutes to cook as it is still full of moisture.