Method

1. Cook linguine in boiling water with a bit of salt and olive oil for 6 minutes, then set aside
2. Thinly slice the garlic and halve the cherry tomatoes
3. In a medium high heat pan, drizzle olive oil and add sliced garlic. Fry garlic till it turns light brown
4. Add in tomatoes and sauté for about 1 minute
5. Then add in butter, dried oregano and roughly 100ml of water
6. Add the blanched pasta, season with salt & pepper to taste and reduce sauce till it coats consistently 
*Tip: do not over reduce sauce as it will split and pasta will over cook. If sauce has split, add 1 or 2 tablespoon of water to emulsify again. 
7. To plate, put pasta on a plate, season wild rocket with olive oil and salt and place on top of pasta