---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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