Place on a baking tray your yellow cherry tomatoes cut in half and seasoned with EVO oil, salt and pepper. Cook them in a preheated oven at 180° for about ten minutes,
then put them into a bowl and blend until creamy. Strain using a sieve to remove residual peel and seeds. Cook the quail egg for 3 minutes in boiling water, drain and run it under cold water to stop cooking. Once cool, shell it and cut it in half.

Cook your pasta in boiling salted water for 2 minutes and drain all cooking water from
the shapes (place them upside down on a clean tea towel).

Stuff Salix with your yellow cherry tomato cream, add the peppers and cherry tomatoes cut into strips and half a quail egg.