Penne with Monkfish and Cherry Tomatoes

I will provide you with a recipe to prepare delicious Penne with Monkfish and Cherry Tomatoes, remembering that if you don’t have some of the ingredients, I can suggest alternatives.

Ingredients

• 320 g of penne rigate
• 400 g of monkfish, cut into cubes
• 250 g of cherry tomatoes
• 2 cloves of garlic
• 1 bunch of fresh parsley
• 100 ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Let’s start with preparing the monkfish. Clean the fish well by removing any growths and, if necessary, the skin, then cut it into not too small cubes.

2. Wash the cherry tomatoes and cut them in half.

3. In a large pan, heat a drizzle of extra virgin olive oil and sauté the whole garlic cloves, which you will remove as soon as they turn golden.

4. Add the cubes of monkfish to the pan and let them brown until they take on color.

5. Deglaze with the white wine and allow the alcohol to evaporate.

6. Add the cherry tomatoes, adjust the seasoning with salt and pepper, and cook for about 10 minutes over medium heat, until a sauce forms.

7. Meanwhile, cook the penne in plenty of salted water, following the cooking times indicated on the package to achieve al dente pasta.

8. Drain the pasta and transfer it to the pan with the monkfish and cherry tomato sauce. Mix well and let it flavor for a few minutes.

9. Sprinkle with chopped fresh parsley before serving.

There you have it! You can serve your Penne with Monkfish and Cherry Tomatoes hot, perhaps accompanied by a glass of fresh white wine. If you can’t find the specific fish, you can substitute the monkfish with another type of firm white fish, such as grouper or cod.

Enjoy your meal!