Trofie pasta with rockfish, taggia olives and mini red tomatoes

Trofie pasta with rockfish, taggia olives and mini red tomatoes

Brown the chopped garlic in a pan with a drizzle of olive oil. When it is brown, add the chopped parsley and Èscorfano sauce. Stir and heat for a few minutes. In the meantime, cook the trofie in lots of salty water, drain and toss for a few minutes with the sauce. Transfer to a plate and serve adding a handful of chopped parsley and a drizzle of extra virgin olive oil.


Chef

Chef Leonardo Pellacani

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