INGREDIENTS:     

450g Sweet, ripe cherry tomatoes
4 Cloves of garlic, peeled and chopped
300g Rigatoni pasta
75g Rocket leaves
2 Balls of Mozarella,torn into small pieces
Freshly ground black pepper
2 Tablespoons of  good quality olive oil
Fresh basil leaves to serve

METHOD:

   
Preheat the oven to 200C/180 Fan/Gas 6.Place the tomatoes and garlic  onto a baking tray and drizzle with a little olive oil. Place them into the oven for 10 minutes until the tomatoes just start to split.Be careful not to burn the garlic.

Cook the pasta according to pack instructions, drain it and return it to the Steel Elite Saucepan. Stir in the tomatoes, rocket and mozzarella. Put the lid on the pan for a minute until the Mozzarella just starts to melt. Season with black pepper and drizzle over the olive oil. Serve at once.