(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 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.