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1
Preheat the oven at 400 F.
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2
In a large paella pan or a large ovenproof skillet over medium heat, saute diced onions in olive oil until translucent.
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3
Add minced garlic and cook at medium-low heat, for about 3 minutes.
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4
Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
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5
Remove from heat.
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6
On a large baking sheet, spread noodles to form a single layer.
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7
Toast in the oven until golden brown, about 10 minutes.
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8
Set aside.
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9
Watch the noodles carefully, you dont want them to burn!
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10
In the meantime, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible.
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11
Set the drained tomatoes and the juice aside.
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12
Add frozen peas and artichokes to the pan and cook until tender.
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13
Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
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14
Add tomato juice and water and bring to a boil.
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15
Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
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16
Let simmer until noodles are tender.
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17
Remove from heat and place pan in the oven.
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18
Bake at 400 F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.
