for 4 servings
- 14 ounces
- 1.333 cups
- 1 bunch
- 1 clove
- 3 tablespoons
- freshly ground peppers
Cook the spaghetti in salted water according to the package instructions until al dente.
Wash and halve the tomatoes. Wash and sort the rocket and chop roughly, reserving a few leaves to garnish.
Peel and finely chop the garlic. Heat the oil and sweat the garlic and rocket. Add the tomatoes and the lightly drained spaghetti and toss to combine.
Season with salt and pepper and serve garnished with the reserved rocket.