This recipe is on the cover of one of my favourite cookbooks, Off the Shelf by Donna Hay. Every time I look at it, I think it looks delicious, but I've made it for the first time just now. It's so simple. Roast tomatoes and garlic in the oven (30-45 minutes at 180oC for these Roma tomatoes, less for cherry tomatoes) then toss with freshly cooked pasta, chopped rocket (arugula) and extra virgin olive oil. Simple and yummy.