- In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil the pasta. Set aside.
- Meanwhile, in a large skillet, brown the bell peppers and pine nuts in the oil. Season with salt and pepper. Add the tomatoes, artichokes, and garlic and cook for 2 to 3 minutes, just to warm them through. Add the pasta and toss to coat. Adjust the seasoning.
- Serve in shallow bowls. If desired, sprinkle with Parmesan cheese and fresh parsley.