This is super easy to make. The most time consuming part is letting the tomatoes cook down, but don’t try to rush that as they’ll burn and it will change the texture and flavour of the dish. It’s an easy dish to make, but needs a little patience. 

Method

Start by pricking each of the tomatoes with a fork, then place them & the olive oil in a wide pan and leave on a moderate heat. After a while they should start to soften. (pricking them with the fork stops them popping and means you can squish them easier).

Boil some salted water in a deep wide pan (big enough to put the spaghetti in horizontally), when boiling add the spaghetti.

Add the tomatoes cook down, add the zest of the lemon, and the butter.

When the spaghetti is cooked, used tongs to transfer to the tomatoes, keeping the pasta water in the pan.

Add the rocket, and grated parmesan, along with a couple of spoonfuls of pasta water and stir with the tongs until the rocket wilts. Add the lemon juice. You can add as much pasta water as you like to made a silky sauce. I use close to all of it.

Season with salt and pepper and top with extra cheese to serve.