Pennette with Monkfish Ragù

Pennette with monkfish ragù is a delicious dish, perfect for those who love the unique flavor of fish in a pasta context. Here I provide you with the recipe. Remember to have all the ingredients on hand before starting.

Ingredients

• 320 g pennette
• 400 g monkfish tail / anglerfish
• 200 g cherry tomatoes
• 1 garlic clove
• 1 glass 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 cubes that are not too small.
2. In a pan, sauté a garlic clove in extra virgin olive oil. Once golden, remove it and add the monkfish cubes.
3. Let the fish brown on all sides, then deglaze with white wine over high heat until the alcohol has evaporated.
4. Add the cherry tomatoes cut in half or quarters depending on size, season with salt and pepper, and let cook for about 10-15 minutes, until the sauce has reduced a bit.
5. Meanwhile, bring a pot of salted water to a boil and cook the pennette until al dente.
6. Drain the pasta, reserving some cooking water, and toss it in the sauce with the monkfish, adding a bit of cooking water if necessary to emulsify well.
7. Finish with fresh chopped parsley and serve hot.

Trivia

The monkfish, also known as anglerfish or frogfish tail, is a prized fish widely used in cooking for the compact and lean texture of its flesh, which makes it ideal for ragù and sauces. Don’t be fooled by its uninviting appearance; the flavor is excellent!

I hope you enjoy this delicious recipe!