Bring a large pan of salted water to the boil. Add the pasta to the pan and cook for 8 minutes or until al dente. Drain the pasta (reserving a little of the cooking liquid to use later) and then toss with a little olive oil.
Peel and finely dice the onion and garlic. De-seed the chilli and finely dice. Pick and finely chop the parsley leaves. Pick and tear the basil leaves.
Add half of the olive oil to a frying pan and cook the onion, garlic and chilli for around 5 minutes or until the onion turns translucent. Deglaze the pan with the white wine and allow to reduce right down. Add the spaghetti to the pan and then toss through the parsley and the basil. Season with salt and pepper and then add the remaining olive oil and enough of the pasta water to make the pasta sleek and shiny. Use a pair of tongs to neatly plate the spaghetti and then garnish with rocket and freshly grated parmesan.
«Once the pasta is cooked, don't refresh it in water, just toss with olive oil. Refreshing with water with rinse off the starch and stop the sauce sticking so well.»