Boil the pasta according to instructions on pack. Drain and keep aside. You may want to reserve some of the pasta water if you want to add some moisture to the pasta.
Wash and cut the peppers into strips. Discard seeds.
In a wok, heat the olive oil. Throw in the crushed / chopped garlic and chilli flakes. Stir them around for 30 seconds.
Add the peppers, sprinkle some salt and saute for 5-7 minutes till somewhat tender. Top with spinach and basil leaves with the peas. Stir them for 2-3 minutes, till greens have wilted and peas are thawed.
Add the cooked pasta to this, sprinkle required amount of salt and the pizza sauce. Serve in a warmed plate for a light anti-oxidant rich supper.