Blend the Sauce: Drain the roasted red peppers, then add them along with the chopped tomatoes into a blender. Blend until the mixture is almost smooth.

Cook the Garlic: In a large frying pan over medium-low heat, add the olive oil. Finely chop or crush the garlic cloves and add them to the pan. Cook gently for about 2 minutes until fragrant.

Add Chilli and Sauce: Stir in the pinch of chilli and cook for another 30 seconds. Pour in the blended pepper and tomato mix, adding a pinch of salt. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally.

Cook the Spaghetti: While the sauce simmers, cook the spaghetti in a pot of well-salted boiling water until al dente according to package instructions. Drain and set aside.

Combine and Serve: Transfer the cooked spaghetti into the pan with the sauce. Mix well, then turn off the heat and add one-third of the grated Parmesan, mixing gently until it melts into the sauce. If needed, loosen with a splash of pasta water.

Plate and Garnish: Adjust salt as needed. Plate the spaghetti into warm bowls, top with remaining Parmesan and freshly cracked black pepper.