Clean and cut the cherry tomatoes, finely chop the parsley, and dice the gurnard fillet. In a pan with a drizzle of olive oil, lightly brown the garlic clove along with the parsley stems. Add the cherry tomatoes, and once they soften, add the gurnard. Season with salt and cook for a few minutes.

Bring water to a boil for the pasta, add salt, and cook the fusilli. Drain when al dente. Remove the garlic and parsley stems from the sauce, then toss the pasta in the pan for a couple of minutes. Add some cooking water if necessary.

Plate the pasta and finish with a generous grating of aged ricotta using a coarse grater.