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.