1.
Place the sour cream in a small serving bowl and swirl through the harissa. Cover and chill until required.
2.
Heat 2 tbs oil in a deep 30cm non-stick ovenproof frypan over medium heat. Cook the onion, stirring, for 6-8 minutes until soft. Add garlic and chilli, and cook, stirring, for 1-2 minutes until fragrant. Increase the heat to medium-high, add the capsicum and cook, stirring, for 2 minutes. Add tomato, sundried tomato pesto, sugar and 1 tbs vinegar, then stir to combine. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 12-15 minutes until the capsicum is soft. Increase the heat to medium and cook, uncovered, for 2-3 minutes until most of the liquid has evaporated (you should be able to run your spoon through the mixture and it will leave a trail). Taste and add a splash more vinegar if necessary, then season. Stir in half the basil and set aside.
3.
Meanwhile, cook pasta in a large saucepan of salted, boiling water according to the packet instructions or until al dente. Drain, refresh and gently toss with the peperonata. Set aside.