Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Ripe tomatoes, peeled,
2 De-seeded and chopped
Finely
2 Garlic cloves, chopped
Finely
2 oz (60 g) rocket leaves,
Chopped coarsely
1 tb Olive oil
8 oz (240 g) penne pasta
(quills)
Salt and freshly ground
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
1/2 oz (15 g) grated parmesan cheese.

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