TOMATO AND ROCKET PASTA

50g-80g - Dried spaghetti
2 tsp - Olive oil
Onion, sliced into half moons
Large garlic clove, crushed
1/2 tsp - Sweet Paprika
1/2 tsp - Cayenne Pepper
1 tsp - Dried oregano
1 tbsp - Balsamic vinegar
2 tbsp - Tomato puree
Large mushroom, sliced
Cherry tomatoes, halved
Salt and Pepper
Small palmful - Fresh basil leaves
Small handful - Rocket, washed

Bring a pan of salted water to a boil and cook your spaghetti according to the packet instructions.
Place the oil in a frying pan over a medium heat, when hot add the onions and saute until soft. Add the garlic and cook through for another minute then sprinkle the paprika, cayenne pepper and oregano over the onion and garlic mixture then stir to combine everything. This mixture may become a little dry but do not fear.
Stir in the balsamic vinegar and tomato puree to the onion mixture, cook through for 2 minutes until everything is well combined. Add the mushrooms and tomatoes then cook until the mushrooms have soften (approx 3/4 minutes) Whilst the mushrooms and tomatoes are cooking, ladle some of the pasta water into the onion mixture to create a sauce. (There's no specific measurements for this part I'm afraid, start with one ladle then top the sauce up gradually to get the consistency you like)
Turn the heat down on your sauce, season to taste with salt and pepper (please be aware you'll have added salty pasta water so do taste it before you go crazy with the salt mill) tear up the basil leaves roughly and scatter over the sauce with the rocket and stir through.
At this point my pasta was just cooked, if it's cooked sooner then drain and leave it in the pan until you've reached step 4.
Add the hot pasta to the sauce and stir until everything is combined and smelling wonderful.