Steps

1. Cut the bell peppers (green, red, yellow, 1/2 of each) into bite-sized pieces.
   🕒 01:48
2. Slice 1 clove of garlic.
   🕒 03:07
3. In a cold frying pan, add 2-3 tbsp of olive oil and the sliced garlic. Heat slowly over low heat to infuse the olive oil with garlic aroma.
   🕒 03:22
4. Once the garlic turns golden brown, remove it from the pan.
   🕒 03:35
5. In the frying pan with the garlic-infused olive oil, add the cut bell peppers and stir-fry quickly over high heat. (Key point: Stir-fry over high heat to keep the bell peppers crisp).
   🕒 03:43
6. Gently warm the 200g of short pasta (pre-cooked/par-boiled) in boiling water for approximately 2 minutes.
   🕒 04:18
7. Add the mackerel can (1 large or 2 small cans) with its juice to the stir-fried bell peppers and reduce the liquid. (Key point: The juice from the mackerel can is packed with flavor, so reduce it to create the sauce).
   🕒 05:30
8. As the sauce reduces, add the reserved garlic and a little of the pasta cooking water, then mix.
   🕒 06:14
9. Add the warmed pasta to the pan and toss well with the mackerel can sauce to adjust the seasoning.
   🕒 06:34
10. Turn off the heat and finish by adding basil (to taste) and mixing everything together.
    🕒 07:02