Heat olive oil in a heavy skillet and saute onion for two minutes. Add peppers and continue to saute for an additional 10 minutes, until onion & peppers are soft.

Add mushrooms and saute until mushrooms have released their liquid, about five more minutes. Add garlic and cook an additional minute, then add artichoke hearts and continue to cook another minute.

Push vegetables to the side of the pan and add in the tomatoes. Cook until they are soft, at which point you can carefully slip off the tomato skins if desired.

Add passata, water & basil, and mix everything together. Cook the sauce for about 10 more minutes to meld the flavours.

While vegetables are cooking, bring a pot of water to the boil, salt the water and cook macaroni according to package directions.

Drain macaroni, add it back to the pot and then add the hot vegetables/sauce and mix well. Put the lid on the pot and set aside (off the heat) for 20 minutes.

Reheat gently and serve.