Title: Pasta salad with rocket & 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.