Title: Pasta Salad with Rocket and Tomato Dressing
Categories: Dressing
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.

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