Pasta with monkfish, zucchini, and sun-dried tomatoes

Pasta with monkfish, zucchini, and sun-dried tomatoes is a dish that combines the flavors of the sea with those of the land, resulting in a definitely tasty and flavorful creation. Below you will find the recipe with an Italian touch.

Ingredients

• 350 g of pasta of choice (penne, fusilli, spaghetti, etc.)
• 400 g of monkfish (anglerfish), cut into bite-sized pieces
• 2-3 medium zucchini, sliced
• 100 g of sun-dried tomatoes in oil, coarsely chopped
• 2 cloves of garlic
• Extra virgin olive oil as needed
• Salt and pepper as needed
• A pinch of chili pepper (optional)
• Chopped fresh parsley (for garnish)
• Lemon juice

Preparation

1. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you like a spicy touch, add a pinch of chili pepper as well.

2. Add the monkfish bites and sauté for a couple of minutes, then include the sliced zucchini. Cook for about 5-7 minutes or until the monkfish is cooked and the zucchini are soft yet still crisp.

3. Meanwhile, put the sun-dried tomatoes in a bowl with some hot water for a few minutes to hydrate them slightly, then drain and coarsely chop.

4. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package, until it is al dente.

5. Add the chopped sun-dried tomatoes to the pan with the fish and zucchini, mixing well to blend the flavors. Adjust with salt and pepper and cook for another 2-3 minutes.

6. Drain the pasta and pour it into the pan with the sauce. Stir well for a few minutes over medium heat to flavor the pasta.

7. Squeeze a little lemon juice and add the chopped parsley before turning off the heat.

8. Serve immediately, garnishing with more fresh parsley if desired.

Trivia

Monkfish, also known as anglerfish, is valued for its white and firm flesh which resembles the texture of lobster. It has virtually no bones and is very versatile in the kitchen, especially in the preparation of Mediterranean fish dishes.