Bruschetta pasta

Categories: May

Ingredients

• 400g linguine or spaghetti
• 1 small red onion, finely chopped
• 4 medium-sized ripe tomatoes, finely chopped
• 1 garlic clove, crushed
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• handful fresh basil leaves, roughly torn
• 2 tbsp fresh oregano leaves or chopped fresh parsley leaves

Directions

1. Cook the linguine or spaghetti in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain well and tip back into the pan, off the heat.

2. Meanwhile, put the chopped red onion in a small saucepan, cover with a little water and place over a medium heat. Bring to the boil, then simmer for 6 minutes, to soften slightly. Drain well, tip into a bowl and mix with the chopped tomatoes, garlic, extra-virgin olive oil, red wine vinegar, basil and whole oregano leaves. Season to taste with salt and freshly ground black pepper. Set aside for 10 minutes to allow the flavours to develop.

3. Toss half the tomato mixture into the hot pasta to combine. Divide between bowls and scatter over the remaining tomato mixture to serve.

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