Bring a pot of water to boil, add a pinch of salt. Peel and cube the potatoes into 1-inch pieces and boil for 10-15 minutes until tender, then drain and set aside.

In another large pot, boil water with a little salt, add the pasta and cook until 'al dente' according to package instructions, then drain and set aside.

While the pasta and potatoes are cooking, wash the bell peppers and tomatoes. Chop the bell peppers into thin strips and dice the tomatoes into small chunks.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the bell peppers to the skillet and cook for 5-7 minutes until they begin to soften.

Add the diced tomatoes to the skillet, season with salt and black pepper, stir well, and let the mixture simmer for about 5 minutes.

Reduce the heat to low and pour in the milk, stirring constantly. Let the mixture simmer gently for another 3-4 minutes until slightly thickened.

Add the drained pasta and boiled potatoes to the skillet, tossing to coat them evenly with the creamy tomato sauce. Cook everything together for an additional 2-3 minutes, allowing the flavors to meld.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!