Pasta with Tomatoes and Rocket Recipe

This pretty colored pasta dish relies for its success on the salad green, rocket. Its delicious slightly hot, peppery taste adds a surprising touch to the final result.

Ingredients:

450 g/ 1 lb
450 g/ 1 lb
75 g/ 3 oz
45 ml/ 3 tbsp

pasta shells (conchiglie)
very ripe cherry tomatoes
fresh rocket
olive oil
salt and ground black pepper
Parmesan cheese, to serve

Method:

1. Cook the pasta in plenty of boiling salted water according to the manufacturer's instructions. Drain well.

2. Halve the tomatoes. Trim, wash and dry the rocket.

3. Heat the oil in a large saucepan, add the halved tomatoes and cook them for barely 1 minute. The tomatoes should only just heat through and not disintegrate. Remove the pan from the heat.

4. Shave the Parmesan cheese using a rotary vegetable peeler.

5. Add the pasta, then the rocket, to the tomatoes. Carefully stir to mix and heat through. Season well with salt and freshly ground black pepper. Serve immediately with plenty of shaved Parmesan cheese.

SERVES 4

 

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