| 1 | Place the tomatoes, garlic and rocket leaves in a bowl. |
| 2 | Add the olive oil and season well with the salt and pepper. |
| 3 | Cover and refrigerate for at least 2 hours. |
| 4 | Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente. |
| 5 | Rinse well with cold water and drain thoroughly. |
| 6 | Toss the pasta with the chilled tomato mixture and serve. |
| 7 | cook"s notes: serve this salad warm - simply toss the hot, drained pasta into the chilled tomato sauce. |
| 8 | If they are available, plum tomatoes taste delicious in this recipe. |
| 9 | preparation and cooking time: 20 minutes + 2 hours chilling |
| 10 | 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. |
| 11 | Most supermarkets now sell rocket, a slightly milder cultivated variety. |
| 12 | If you can"t find it, use spinach or a mixture of lamb"s lettuce and watercress. |
| 13 | Variation: sprinkle each serving with ?oz (15 g) grated parmesan cheese. |
