2 tablespoons sea salt
400 g capellini
4 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
8 roma tomatoes, washed and diced
salt & fresh ground pepper
1 bunch rocket, trimmed and washed
4 servings
Bring 5 litres water to boil, add salt and pasta cook until al
dente.
Meanwhile heat olive oil in pan and fry garlic until lightly
browned.
Add tomatoes and pinch of salt. Cook 2 minutes on high heat.
Reduce heat and addrocket leaves and cook further 2 minutes.
Drain pasta reserving a little liquid.
Return pasta to saucepan, add liquid and stir through tomato
sauce.
Season to taste and serve immediately.
