Preheat oven (if using). Chop the peppers in half and remove seeds/pith. Peel and finely chop the garlic and rosemary.

Coat the peppers in the vinegar, 1 tbsp olive oil, chilli flakes and 1/3 garlic. Season well.

Cook in an air fryer for 15 mins on 200C, or oven for 25 mins.

Meanwhile dry roast the fennel seeds in a pan for 2 minutes. Add 2 tbsp E.Very. olive oil and the remaining garlic, lightly fry for a minute. Add the tomatoes, 1/2 stock cube, and bring to a simmer (turn off heat if peppers not ready).

Thinly slice the peppers when cooked. Add to the tomato sauce with extra water. Start boiling the pasta, and simmer the sauce for a further 12 minutes.

Serve topped with parmesan if desired, with garlic bread.