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 Calories per serving: 240
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.
Selections per serving: 2 Carbohydrate; ½ Fat; 1 Vegetable; 10 Optional Calories
Variation:
Sprinkle each serving with ½ oz (15 g) grated parmesan cheese.
This will add ½ Protein Selection per serving and increase the Calories to 270 per serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini