Once rinsed, blanch the cherry tomatoes in boiling water, then drain, peel and deseed them and slice into segments. Clean the rocket, slice it, rinse it and drain it. Crush the garlic. Heat the oil in a pan with the chilli, add the tomatoes and a pinch of salt and simmer for 4-5 minutes, stirring with a wooden spoon.
Cook the pasta in boiling water, adding the rocket 5 minutes before the pasta is cooked. Drain the pasta and mix it with the sauce and a sprinkle of hard ricotta.