The Provencal region portrays the best of summer splendour - fresh foods, warm climate, simplistic cooking, along with a glass of wine to complement the best al fresco dining you can imagine. Servings: 4

Provencal Pasta Salad Recipe Ingredients: 2 tbsp Olive Oil Carrot 2 Garlic Cloves, crushed 500g Penne Pasta 1/2 c Red Wine 100g Beans 1 c Cheese, grated Celery 1 jar Pasta Sauce 575g jar Pasta Sauce Broccoli Capsicum green Brown Brothers Merlot

Directions:
Place the pasta into a pan of boiling water. Add a dash of olive oil. Stir and simmer for 10 minutes until cooked al dent‚ (firm to the bite), then rinse under cold water to cool. Toss through a little more olive oil and set to one side. Meanwhile, place 1 tbsp olive oil in a saute‚ pan, add the garlic, then the vegetables. Cook slightly until crisp and tender. Add the wine and Dolmio chunky sauce. Mix and simmer for 2-3 minutes. Check the seasoning, then toss through the pasta along with the grated cheese. Place on to a serving platter, allow to cool. Garnish with fresh basil. Serve with lots of crusty bread to soak up those delicious juices.