October 1: World Vegetarian Day

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Title: Pasta Salad w/Rocket & Tomato Dressing
Categories: Salads, Pasta, Vegetarian
Yield: 4 Servings

4 Ripe tomatoes; peeled, 2 in
- wedges, 2 seeded & chopped
- fine
2 cl Garlic; chopped fine
2 oz (60 g) rocket leaves; coarse
- chopped
1 tb Olive oil
8 oz (240 g) penne pasta
Salt & fresh ground pepper

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.

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.

Cook the pasta in plenty of lightly salted boiling water
for 8 - 10 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.

Variation: Sprinkle each serving with 1/2 oz (15 g)
grated parmesan cheese.

Recipe from: http://www.recipesource.com

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... "Lack of money is the root of all evil." -- George Bernard Shaw

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