Instructions

1. Cut the tomatoes in half, the onion into wedges. Smash the garlic lightly.
2. Put them in a roasting tray, drizzle with oil, scatter the marjoram and chilli (if used) over them, then drizzle with oil and balsamic vinegar. Season to taste. Roast in the oven, at about 180°C for 20-25 minutes.
3. Cook the pasta according to the packet’s instruction.
4. Heat a griddle pan or you BBQ, brush the cherry tomatoes with oil, then grill them until they have just softened.
5. Take the roasted tomatoes out of the oven, discard the skins of the onion and garlic and put everything in a small blender. Add the fresh basil leaves and whiz until you get a textured sauce.
6. Drain the pasta and mix with the tomato sauce, then fold in the grilled cherry tomatoes.
7. Shred the sundried tomatoes into small pieces, then add to the pasta.
8. Finally, fold in the rocket leaves and serve with freshly ground pepper, garnished with some basil leaves. For a vegetarian version, add grated Parmesan.