Rocket Pasta

Preparation:

Preparation: Wash the cherry tomatoes, blanch them in boiling water, drain them, remove the peel, the seeds, the vegetable water and cut them into wedges. Clean the rocket, cut it into small pieces, wash it thoroughly in plenty of cold water and drain it. Peel the garlic clove, wash it and crush it lightly. In a saucepan, heat the oil with the garlic and chilli pepper. Add the tomato wedges, a pinch of salt and cook over high heat for 4-5 minutes, stirring occasionally with a wooden spoon. Bring plenty of water to the boil in a saucepan, add salt and cook the long striped zita dumplings al dente. About 5 minutes before the pasta is finished cooking, add the rocket. Drain the long zita dumplings striped with rocket, season them with the prepared sauce and spread the hard ricotta into thin slices on top. NOTE: In the absence of wild rocket, which is not always readily available, cultivated rocket can be used, reducing the quantity to 300 g. If hard ricotta cannot be found, Roman pecorino cheese can be used with excellent results, to be grated directly on the pasta. WINE: Cortese di Gavi (white - Piedmont) served at 10 degrees.