1. Peel and cut the bell peppers into very thin strips. Cut the cherry tomatoes into quarters. Chop the dried tomatoes. Slice the onion into very thin slices. Chop the basil.

2. In a large volume of boiling salted water, cook the pasta al dente. Drain and immediately drizzle with 2 tbsp (1 fl oz) of olive oil.

3. Transfer to a large bowl and mix with the bell peppers, onion, fresh and dried tomatoes, basil, and remaining olive oil. Season with salt and pepper, add the pressed garlic. Sprinkle with pecorino shavings.