1 orange pepper, seeded and sliced into thin strips
1 yellow pepper, seeded and sliced into thin strips
1 small onion, finely sliced
1 garlic clove, finely chopped
handful flat-leaf parsley, leaves and stalks separated and finely chopped
1 tbsp capers, drained, rinsed and roughly chopped
2 tsp clear honey
1 tbsp red wine vinegar
150g (5oz) wholewheat spaghetti
vegetarian hard cheese or Parmesan, grated
Heat the oil in a medium covered frying pan over low heat. Cook, covered, for 15 minutes or until the peppers and onion are cooked, with a little salt. Combine the garlic, parsley stems, and capers in a mixing bowl. Cook for another 5 minutes with the cover on, then whisk in the honey, vinegar, and parsley leaves.
In the meantime, boil a big pot of salted water and cook the spaghetti according to the package directions.
Drain and add the pasta to the pan. Toss in the sauce to coat, then distribute among plates. Serve with a sprinkling of cheese.