Instructions: 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 Calories per serving: 240

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.

Optional

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 to 270 per serving.

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