Spaghetti with Rocket & Roasted Tomatoes

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Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Rocket is one of the most fashionable leaves around. Also called rucola and arugula – even roquette – it is an intense green colour and has a lovely peppery flavour. People tend to think of it as a salad ingredient, but it is also excellent cooked in soups or, as here, wilted by the heat of the spaghetti.

Ingredients

  • 350 g / 12 oz best quality dried spaghetti
  • 4 tbsp pesto

Method

Thin the pesto with the olive oil and reserve. Shave 8 slices from the block of cheese. Crumble the remaining cheese into small pieces. Dress the rocket with the balsamic vinegar and reserve. At this point you should have the tomato halves ready.

Cook the spaghetti in masses of rapidly boiling salted water for 8–10 minutes until al dente. Drain through a colander and transfer to