Mince the garlic. Cut the bell peppers in small piece. Chop the parsley.

Bring a large pot of salted water to a boil. Add the spagehtti and cook for half its required cooking time. Stir occasionally to make sure that it does not stick.

Drain the pasta and reserve some of the pasta water.

Heat the oil in a skillet, add the garlic and allow it to bake just a little until fragant. Add the small pieces of the bell peppers and bake it for 2-3 minutes.

Remove garlic and bell peppers and add the red wine and the tomato paste to the skillet.

Increase the heat to simmer and add the spaghetti. Finish the cooking time on the spaghetti according the packaging, until al-dente. If you don't have enough wine, add some of the reserved pasta water. Stir occasionally to make sure all the pasta is submerged in the wine.

Add salt and the butter and allow the wine to thicken just a little.

Add the garlic and bell pepper into the skillet, tossing to combine.

Serve the pasta on plates and sprinkle with the parsley.

If you like add some grated Parmigiano Reggiano