1 Cook the spaghetti in salted water according to the package instructions until al dente.
2 Wash and halve the tomatoes. Wash and sort the rocket and chop roughly, reserving a few leaves to garnish.
3 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.
4 Season with salt and pepper and serve garnished with the reserved rocket.