Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat a baking tray with some oil. Peel onions and cut into large pieces. Clean and wash the peppers and cut them into large pieces. Spread the onions and peppers on the baking tray and bake in a hot oven for 35-45 minutes. In the meantime soak the tomatoes in 1⁄4 l warm water.
Sort the arugula, wash and drain. Grate cheese finely. Cook pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to package instructions.
Take the peppers and onions out of the oven and put them in a high container. Add tomatoes and about 100 ml soaking water. Add peanut cream and harissa and puree everything finely with a hand blender. Season to taste with salt and 1 tsp. turmeric.
Drain the pasta, put it back into the pot and mix with the sauce. Heat everything carefully. Arrange and sprinkle with rocket salad and parmesan.