LINGUINE WITH ROCKFISH AND CHERRY TOMATOES

chef

Diego Ponzoni

Serves 6.

Cook the linguine in boiling salted water. Chop  together some garlic with some parsley. Pour some of the oil into a pan and brown the garlic and parsley for a few seconds. Add in the rockfish and then the  cherry tomato sauce. When it begins to boil turn off the heat. Toss in the pasta and finish the dish with a drizzle of evoo and chopped parsley.



* By substituting “linguine” with the wording “senza glutine” on the label the dish becomes Gluten Free.