Everyone loves bruschetta and this Spring/Summer classic is now a pasta favourite. Enjoy bruschetta pasta this weekend with your favourite glass of white wine!
400g Capellini pasta (Couturing prefers Barilla)
4 tomatoes, diced
1 red onion, diced
1 garlic clove, crushed
2 tablespoons olive oil
Sprigs of freshly torn basil
1. Bring water to the boil in a large pot. Add pasta when ready and cook until al dente.
2. Mix all other ingredients in a fry pan and cook until ready. Leave for 10 minutes so flavours can settle.
3. Drain pasta and combine with sauce.
4. Add final touches of basil to garnish.