Step 1

Combine tomato, chilli flakes, vinegar, garlic, capers, honey, orange rind and orange juice in a medium bowl. Season.

Step 2

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.

Step 3

Return the pasta to the pan with the butter, reserved cooking liquid and half the tomato mixture. Gently toss to combine. Add parsley. Toss to combine.

Step 4

Divide the pasta mixture evenly among serving plates with the rocket. Top with the ricotta and remaining tomato mixture. Season with pepper.