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.