| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Calories per
serving: 240
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.
Selections per serving: 2 Carbohydrate; 1/2 Fat; 1 Vegetable; 10 Optional
Calories
Variation:
Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese.
This will add 1/2 Protein Selection per serving and increase the Calories
to 270 per serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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