Pasta with roasted peppers, rocket and goat cheese

I adore roasted peppers in any variation but I don't always find time to prepare them. As much as I would like to do all of my cooking Slow Food style, taking time for things , chopping vegetables into tiny brunoise, simmering stews for hours - generally not rushing, reality (at least during the week) is often nothing like it. Rather, I come home from work at 7 p.m., ravenous and eager to rustle up a tasty and healthy dish in as little time as possible. Dilemma, yes, but this is where the nice people from the supermarket come in by making it possible for me to purchase roasted pepper in jars! They'll never taste as wonderful as the fresh, home-roasted ones but they're a very valid subsitute! I prefer the ones in water to the sott'olio kind, I find the oil always tastes a bit funny.

Pasta with roasted peppers, rocket and goat cheese (serves 2)

• 160g pasta
  
• 1 tablespoon olive oil
  
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 handfull cherry tomatoes, cut in half
• 1 jar roasted peppers, drained and cut into strips
• 1 large handfull rocket, chopped
• 80g fresh goat cheese, cut into cubes
• salt and freshly ground black pepper

Cook the pasta until al dente. In the meantime, heat the olive oil in a large frying pan, then fry the onion and garlic over a low heat until soft. Add the peppers and cook for a few minutes, then add the tomatoes and cook for another few minutes, stirring carefully. Season with salt and pepper. Scoop out some cooking water from the pasta, then drain and add to the peppers and tomatoes. Add the rocket and cooking water. Stir carefully until the rocket wilts slightly. Divide between two plates and scatter with the goat cheese.