Fresh cavatelli with marinated tomatoes and broccolini

Make a well of 00 flour (or bread flour).

Add the egg yolks, olive oil, water and salt and bring together gently with a fork into a solid mass; add flour until workable and knead 5 to 7 minutes.

Roll the dough to about the thickness of a pinky and feed it once or twice through a pasta machine on the thickest setting.

Cut into strips, then into small even pieces; press each down with the thumb and push forward to make a flattened curl.

Slice cherry tomatoes and chop fresh rosemary and thyme; mix in a bowl with grated garlic, olive oil, balsamic vinegar, salt and black pepper. Cover and refrigerate one hour, or overnight if possible.

Bring a pot of salted water to a rolling boil and cook the fresh cavatelli about 2 to 3 minutes until al dente.

In a saute pan over medium heat with olive oil, add the cooked pasta, some of the marinated tomatoes with their juices, the blanched broccolini and a little pasta water; toss to coat.

Plate and top with fresh chives and a generous helping of Parmesan.