Ingredients
1 Spanish red onion, thinly sliced
1 clove garlic, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) oil-packed sundried tomatoes, drained and chopped
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
100 g snow peas, trimmed and blanched
3 cups (750 ml) broccoli florets, blanched
1/2 cup (125 ml) fresh basil, chopped
2 tomatoes, chopped
350 g fresh linguine
1 container 200 g bocconcini, drained and sliced
Salt and pepper
Preparation
In a saucepan, cook the onion and garlic in the oil over low heat for about ten minutes.
Add the remaining ingredients except for the pasta and cheese.
Stir for a few minutes until it is warm throughout. Set aside.
In a pot of salted boiling water, cook the pasta until al dente. Drain the pasta and keep a little cooking water.
Add the pasta to the vegetables and add a little cooking water, if necessary. Adjust the seasoning.
Serve the warm pasta with the bocconcini. Toss gently to warm the cheese.