1- Wash the cherry tomatoes, blanch in boiling water, drain, remove the skin, seeds and juice and cut roughly into pieces.
2- Clean the rocket, cut into pieces, wash carefully in plenty of cold water and drain. Peel the clove of garlic, wash and crush lightly.
3- Heat the oil in a pan with the garlic and the chilli pepper. Add the chopped tomato, a pinch of salt and cook on a high flame for 4-5 minutes, stirring occasionally with a wooden spoon.
4- Bring a saucepan of salted water to the boil and cook the sedani rigati; 5 minutes before the end of the pasta cooking time, add the chopped rocket. Drain the pasta with the rocket when the pasta is “al dente”, dress with the spicy sauce, lay the firm ricotta cut into very thin slices on the top and serve.