Pasta with Marinated Vegetables (a Pasta Recipe for All Seasons)

Cook the pasta according to packet instructions. In other words, boil a large pan of water with 1 Tbsp salt. When boiling, cook the pasta, stirring regularly, for 8-10 minutes as instructed, until al dente. Drain, keeping about 4 tbsp (¼ cup) of the pasta water.
500 g dried spaghetti
While the pasta is cooking, cut the marinated artichokes and peppers in half if too big. Cut the sundried tomatoes into strips.
200 g drained marinated artichokes, 200 g drained marinated peppers, 8 sundried tomatoes in oil
When the pasta is cooked and drained, heat the olive oil in a large frying pan or wok (or the pasta pan) and fry the garlic for 30 seconds on medium heat.
1 tsp EV olive oil, 3 cloves garlic
Tip in the artichokes, peppers, sundried tomatoes, oregano and salt in and stir to mix and heat through, for 1 minute.
½ tsp dried oregano, ¼ tsp salt
Add the cooked pasta along with the pasta water, and stir vigorously to mix.
Tip in the olives and a sprinkle of chilli flakes and toss to mix. Taste and add more salt if necessary. How salty it is depends on how salty your antipasti were to begin with.
2 handfuls olives, sprinkle of chilli flakes
Divide onto 4 plates, top with cheese and serve immediately, with some salt on the side and extra chilli flakes.
cheese of your choice