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1
Pound and roughly chop the de-skinned garlic cloves (pounding the garlic a little first makes the juices seep out of the garlic, bringing out the intensity of flavor)
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2
Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
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3
Chop your tomatoes in 1/2, pull out the seeds and the fleshy part around the seeds and then dice
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4
Heat the olive oil in a large size pan (if you use a small pan, the tomatoes will get mushy later on)
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5
Add the garlic and the dried chili to the oil and cook until the garlic is golden brown to really flavor the oil.
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6
(The oil will also turn a light red saffron color as the dried chili cooks in the oil)
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7
Add your green chili and after a minute add the tomatoes.
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8
Delicately toss the tomatoes and olive oil mixture on medium heat and cook until the tomato just begins to soften.
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9
Be careful not to overcook the tomatoes or stir excessively, this will break the tomatoes down too much
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10
Add salt and fresh-cracked pepper to taste and remove from heat
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11
Add 3 large handfuls of the rocket and watercress and gently fold the mixture.
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12
The greens will wilt slightly in the heat of the sauce.
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13
Toss with sauce with your pasta.
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14
Finish it off with sprinkle shavings of parmesan
