First, we put the pot full of water on the stove and bring to the boil, then we add our spaghetti, add salt and cook for a few minutes (being careful not to overcook it);
We wash and cut the cherry tomatoes into quarters or fillets, depending on how big they are;
Take a large enough pan, pour in the oil, capers, crushed garlic and brown;
After that, add the cherry tomatoes (which we have cut into pieces) and cook for a few minutes until they have softened but not fallen apart, also add half of the rocket (which we have washed well), season with salt, mix quickly, turn off the heat and set aside;
Drain the pasta al dente, taking care to put some aside because we will need it to cook our spaghetti;
We remove the garlic from the cherry tomatoes, add the freshly drained spaghetti to the pan;
Now let’s sauté everything adding a little cooking water;
Turn off the heat, add the remaining rocket, the pecorino and a sprinkling of pepper;
