600 g Linguine
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.