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.

About The Author

Thom Whilton

Thom Whilton is co-Founder and current Creative Director of Couturing.com. He has been published in a variety of publications for his written and styling work. Thom has been featured in Vogue.com.au, Weekend Weekly, Sydney Morning Herald, The Age, M Magazine, The Vine and Everguide to name just a few. Thom was also Ambassador for the City of Melbourne (2012) has styled for Melbourne Spring Fashion Week (2012) and his work has featured in Couturing and MX Magazine. He has also styled celebrities such as Delilah (Warner Music, supported Prince in tour), Nadia Coppolino and Silvana Lovin-Philoppousis.

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