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!

INGREDIENTS

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

METHOD

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.