Pasta Salad With Rocket And Tomato Dressing Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Ripe tomatoes, peeled,
2: De-seeded and chopped,
Finely,
2: Garlic cloves, chopped
Finely,
2 ounce: , (60 g) rocket leaves,
Chopped coarsely,
1 tbsp: Olive oil,
8 ounce: , (240 g) penne pasta
, quills
Salt and freshly ground,
Black pepper,
Directions:
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.
Cooks 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 dont 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
cant find it, use spinach or a mixture of lambs lettuce and watercress.
Variation: Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese.
Source from luhu.jp
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.
Cooks 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 dont 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
cant find it, use spinach or a mixture of lambs lettuce and watercress.
Variation: Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese.
Source from luhu.jp
Tags
Dressings