LINGUINE WITH ROCKFISH AND CHERRY TOMATOES

chef

Diego Ponzoni

Serves 6.

Cook the linguine in plenty of salty water. Chop some garlic with some parsley. Pour some of the oil into a pan and brown the garlic and parsley for a few seconds. Add the Èscorfano and then the Sugo ai pomodorini datterini (Cherry tomato sauce). When the sauce begins to boil turn off the heat. When cooked, toss the pasta in the sauce and finish the dish with the remaining oil (raw) and a sprinkling of chopped parsley.



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