Roast the bell pepper in the oven for 30 minutes at 200C.

Add olive oil to a hot non-stick pan.

Using a knife, crush the garlic and add it to the pan.

Let the garlic infuse with the oil, then add the chopped onions to the pan.

Season with salt and pepper, cook till tomatoes are tender, about 6-7 minutes.

Cook the paste in hot salted water. Drain under cold water whence done and drizzle olive oil so that they don't stick.

Meanwhile, peel the skin of the yellow pepper and julienne it.

Put the pasta in a dish, top it with sauce, cheese and bell pepper, and cook in pre-heated oven for 20 minutes at 185C.