Pasta salad with rocket & tomato dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe tomatoes, peeled, | |
| 2 | De-seeded and chopped | |
| Finely | ||
| 2 | Garlic cloves, chopped | |
| Finely | ||
| 2 | ounces | (60 g) rocket leaves, |
| Chopped coarsely | ||
| 1 | tablespoon | Olive oil |
| 8 | ounces | (240 g) penne pasta |
| (quills) | ||
| Salt and freshly ground | ||
| Black pepper | ||
Directions
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.