Step 1

Preheat the oven to 200°C/fan180°C/ gas Put the tomatoes in a roasting tin with the garlic and rosemary. Season well, drizzle with the oil and roast for 15-20 minutes until tender.

Step 2

Cook the pasta in a pan of boiling, lightly salted water until al dente, drain and return to the pan.

Step 3

Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve with Parmesan shavings.