Tortiglioni with rockfish and datterino tomatoes sauce

Serve 6

Cook the tortiglioni in boiling salted water. In a pan, sweat the garlic and parsley for a few seconds with a drizzle of oil. Add the Èscorfano, heat for few minutes and add the cherry tomato sauce. When the tortiglioni are cooked, toss them with the sauce. Garnish with parsley leaf, a drizzle of oil and cracked pepper.