Cook the pasta according to the packet directions, drain and set aside.

Meanwhile, heat 1 tbsp of the olive oil in a non-stick pan. Add the onion, chilli and garlic and sauté until the onion is soft.

Add the tomatoes and cook over medium heat until they become soft and lose their shape.

Add the shredded basil and lemon zest and reduce the heat to low. Stir to combine until the basil is just wilted.

Stir in the cooked pasta, leftover olive oil and lemon juice and season with salt and pepper.

Serve into 4 bowls and top with rocket, pine nuts and parmesan cheese. Enjoy!