Boil a large pan of water and add salt. Put the garlic in a large frying pan. Add the oil and place the pan over a medium heat. As soon as the garlic begins to brown, add some chilli flakes or Paprika. Slice the tomatoes in half and add to the frying pan, cook for 3 minutes, until slightly softened. Season with salt and pepper. Increase the heat, pour in the white wine and simmer for about 4 minutes until it has evaporated. Reduce the heat and simmer gently for 5 minutes. Add the spaghetti to the salted water and cook until al dente. Drain the pasta and add the tomatoes and garlic. Gently stir and then add the rocket leaves. Stir thoroughly to combine. Place in the bowls and drizzle with a little extra oil.