Hearty Bell Pepper Pasta

Cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut the bell peppers into thin strips.
Mince the garlic cloves and finely chop the shallot.
Heat oil in a large non-stick pan over medium-high heat. Add bell peppers. Then reduce heat to medium-low and cook, stirring occasionally, until peppers begin to soften, about 10 minutes. Add garlic, shallot, thyme, paprika, salt, pepper and red chili flakes. Cook for 5 minutes.
Add chicken broth, cover the pan and simmer, for 10 minutes, or until peppers are soft and jammy.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of cooking water.
Add butter to the bell peppers, stir until melted. Add basil, cooked pasta and tomato paste. Stir until just combined. Add a splash of cooking water to create a glossy sauce. Add salt and pepper to your own taste. Simmer for 1 minute.
Divide pasta among bowls, serve with grated Parmesan and pistachios. Enjoy!