Tortiglioni with rockfish and datterino tomatoes
We cook the pasta in plenty of salted boiling water. We put a little olive oil and chopped garlic into a frying pan and let it brown slightly, add a little parsley, the rockfish and the Datterino tomatoes. Ideal for first course dishes or as a filling for fresh pasta. We amalgamate everything together, adding some freshly ground pepper. Now the pasta is cooked, so we throw in the sauce and toss it in the pan. We take the pasta and put it in the middle of the plate. We finish off with a parsley leaf, freshly ground pepper and a drizzle of olive oil.
The dish is ready!
Chef Leonardo Pellacani