Pennette with monkfish ragout

Pennette with monkfish ragout is a delicious dish, perfect for those who love the unique taste of fish in a pasta setting. Here I provide you with the recipe. Remember to have all the ingredients available before you start.

Ingredients

• 320 g of pennette
• 400 g of monkfish tail
• 200 g of cherry tomatoes
• 1 clove of garlic
• 1 glass of white wine
• Parsley to taste
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Start by cleaning the fish, removing the skin and any bones. Cut the monkfish into not too small cubes.
2. In a pan, fry a clove of garlic in extra virgin olive oil. Once golden, remove it and add the monkfish cubes.
3. Brown the fish on all sides, then deglaze with the white wine over high heat until the alcohol has evaporated.
4. Add the cherry tomatoes cut in half or in quarters depending on the size, adjust with salt and pepper, and let it cook for about 10-15 minutes, until the sauce has been slightly reduced.
5. Meanwhile, bring a pot with plenty of salted water to a boil and cook the pennette until al dente.
6. Drain the pasta, reserving some of the cooking water, and toss it in the sauce with the monkfish, adding some of the cooking water if necessary to mix well.
7. Finish with chopped fresh parsley and serve hot.

Interesting Facts

Monkfish, also known as frogfish, is a prized fish widely used in cooking for its compact and lean flesh, which makes it ideal for ragouts and sauces. Don’t be fooled by its unappealing appearance; the flavor is excellent!

I hope you enjoy this delicious recipe!