Put the noodles in plenty of boiling salted water, bring to the boil and cook for about 11 minutes. Then pour into a sieve, rinse and drain well. In the meantime chop the almonds coarsely.
Roast in a small pan without fat, remove and let cool. Clean and wash the tomatoes and cut 3/4 of the tomatoes into thicker slices. Roughly dice the remaining tomatoes. Dice the dried tomatoes.
Clean and wash the rocket and drain well in a sieve. Mix vinegar, salt, pepper and sugar. Add the dried tomato cubes and fold in olive oil. Mix pasta, tomato cubes and rocket.
Drizzle the vinaigrette over it and let it steep a little. Line plate with tomato slices, spread salad on top and serve sprinkled with almonds.