Penne with Monkfish and Olives

Penne with monkfish and olives is a tasty dish that combines the delicacy of a prized fish like monkfish tail with the intense flavors of olives. Here’s the recipe to prepare this delicious dish.

Ingredients

• 320 g of penne
• 400 g of monkfish (tail part)
• 150 g of olives (black of Gaeta or Taggiasca, for example)
• 200 ml of tomato puree
• 1 clove of garlic
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the monkfish thoroughly by removing the skin and any bones, then cut it into medium-sized cubes.
2. In a large pan, heat a drizzle of extra virgin olive oil and fry the garlic clove until it becomes golden. Remove the garlic and add the monkfish cubes.
3. Sauté the fish on all sides over medium-high heat for a few minutes, until slightly golden.
4. Add the olives and let them flavor for a couple of minutes.
5. Pour the tomato puree into the pan, lower the heat and let it cook for about 10-15 minutes. Season with salt and pepper.
6. In the meantime, cook the penne in plenty of salted water following the time indicated on the package to achieve an al dente texture.
7. Drain the pasta and pour it into the pan with the monkfish and olive sauce. Stir well to mix the ingredients.
8. Sprinkle with chopped fresh parsley and serve hot.

Trivia

Monkfish, also known as frogfish or anglerfish, is known for its delicate yet very tasty flavor, famous for its soft and boneless flesh. It pairs perfectly with simple seasonings that enhance its taste without overpowering it. Olives add a touch of Mediterranean flavor to the dish, creating a perfect balance with the sweetness of the fish.