Preheat your oven to 200°C (390°F).

Place one red bell pepper on a baking tray and roast in the oven for 20-25 minutes until the skin is charred.

Remove the pepper from the oven, place it in a bowl, and cover with plastic wrap. Let it cool for 10 minutes, then peel and deseed it. Slice into thin strips.

Cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the roasted pepper strips, sun-dried tomatoes, and chopped tomatoes to the pan. Cook for an additional 2-3 minutes, stirring occasionally.

Toss in the cooked tagliatelle and olives. Stir to combine and heat through for 2-3 minutes.

Season with salt and pepper to taste. Drizzle with extra olive oil if desired.

Serve in individual bowls. Garnish with fresh basil and grated Parmesan cheese.