Cavatelli with rockfish, romanesco broccoli and yellow cherry tomatoes

Serve 6

Cook the cavatelli in boiling salted water. In a pan, with some evoo  sweat the garlic and parsley for few seconds. Add the blanched romanesco broccoli, the rockfish sauce, warm  it up for  few minutes . Then add the yellow cherry tomatoes. When the cavatelli are cooked, toss them with the sauce. Serve with a garnish of mini-red cut in half, a parsley leaf , a drizzle of evoo and cracked pepper.