Title: PASTA SALAD WITH ROCKET AND TOMATO DRESSING
Categories: Salads, Pasta, Vegetarian
Yield: 4 servings
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.
