TROFIE PASTA WITH ROCKFISH, TAGGIA OLIVES AND MINI RED TOMATOES

chef

Leonardo Pellacani

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.