Blend the garlic, olive oil and vinegar in a food processor. Season with salt and pepper
Grill the peppers under the oven grill until the skins start to blacken and blister.
Remove the skins and cut the flesh into diamond shapes.
Add the tomatoes, basil leaves and onion.
Cook the pasta according to the packet instructions and drain.
Fry the bread cubes in the oil until golden brown and crisp.
Add the pasta to the rest of the salad ingredients, add the dressing and mix well.
Crumble the cheese on top and garnish with the bread cubes and extra basil. Season with salt and pepper.
To make the peppers easier to skin, place the hot charred peppers in a plastic bag and seal it. Leave to cool before removing the skins.