Pasta salad with rocket & tomato dressing

Yield: 4 Servings

Measure Ingredient
4 \N Ripe tomatoes, peeled,
2 \N De-seeded and chopped
\N \N Finely
2 \N Garlic cloves, chopped
\N \N Finely
2 ounces (60 g) rocket leaves,
\N \N Chopped coarsely
1 tablespoon Olive oil
8 ounces (240 g) penne pasta
\N \N (quills)
\N \N Salt and freshly ground
\N \N Black pepper

1. Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive oil and season well with the salt and pepper. Cover and refrigerate for at least 2 hours. 2. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente. Rinse well with cold water and drain thoroughly. Toss the pasta with the chilled tomato mixture and serve.

Cook's notes: Serve this salad warm - simply toss the hot, drained pasta into the chilled tomato sauce. If they are available, plum tomatoes taste delicious in this recipe.

Preparation and cooking time: 20 minutes + 2 hours chilling Freezing not recommended You don't have to travel to Italy to enjoy wild rughetta, a spiky green-leaved plant with a strong peppery flavour. Most supermarkets now sell rocket, a slightly milder cultivated variety. If you can't find it, use spinach or a mixture of lamb's lettuce and watercress. Variation: Sprinkle each serving with ½ oz (15 g) grated parmesan cheese.

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