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