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1 Preheat oven to 210°C. Place tomatoes, ricotta, olives and garlic in a 25 x 32cm (7cm deep) baking dish. Drizzle with 2 tablespoons olive oil, then roast for 10 minutes.
2 Meanwhile, cook wholemeal pasta according to packet instructions. Drain, reserving ¼ cup pasta cooking water.
3 Remove baking dish from oven. Add cooked pasta and reserved pasta water, gently stirring to combine. Add rocket, tossing to combine. Divide pasta among four plates and serve.