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

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.

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