Cook the spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan and fry the pepper for 5 mins until softened. Stir in the garlic, then spoon in the harissa and add the sliced roasted peppers and stir well. Tip in the halved tomatoes then cover the pan and cook on a low heat for 10 mins until the tomatoes are on the point of collapse.

Drain the spaghetti once cooked and toss with the tomato and pepper mixture until well coated, then add the basil and pine nuts and toss again before serving.