Ingredients

• 450g/4 cups pasta shells

• 450g/1 lb ripe cherry tomatoes

• 45ml/3 tbsp olive oil

• 75g/3 oz fresh rocket

• salt and ground black pepper

• Parmesan cheese shavings, to serve

Serves 4

Method:

1. Bring a saucepan pf water to the boil and cook the pasta according to the instructions on the packet. Drain well.

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

3. Heat the oil in a large saucepan and gently cook the tomatoes for barely 1 minute. The tomatoes should only just be heated through and not be allowed to disintegrate.

4. Add the pasta to the pan, then the rocket. (Roughly tear any rocket leaves that are over-large.) Carefully stir to mix and hat through. Season to taste with salt and pepper. Serve hot, with plenty of shaved Parmesan cheese.