In a large paella pan or large oven proof skillet, sauté diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes.
In a large baking sheet, spread noodles to form a single layer. Toast in the oven until golden brown, about 10 minutes. Set aside. Watch the noodles carefully, you don’t want them to burn!
In the mean time, empty the can of tomatoes through a strainer and over a bowl, mashing them to remove as much liquid as possible. Set aside.
Add frozen peas and artichokes to the pan and cook until tender. Add drained tomatoes and continue cooking for a few minutes to remove some of the moisture and allowing the flavors to combine.
Add tomato juice and water and bring to a boil. Lightly crush noodles all over the pan and carefully mix until well combined with all the ingredients.
Let simmer until noodles are tender.
Remove from heat and place pan in the over. Bake at 400F for a few minutes, until most of the liquid has been absorbed and the noodles start to brown slightly.