Tonnarelli with monkfish is a first course with a delicate yet very tasty flavor. Monkfish is a very versatile fish, excellent baked, in a pan, fried, and for a fish sauce. If you like tonnarelli, you must try those with lobster and Tonnarelli with vegetables and ricotta cream.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs tonnarelli
- 1 monkfish (about 1.75 lbs)
- 1 clove garlic
- 10 cherry tomatoes
- cup dry white wine
- 6 tbsp extra virgin olive oil
- salt
- basil
Tools
- 1 Knife
- 1 Pan
- 1 Pot
Steps
Remove the side fins and then the skin, or ask the fishmonger to do it for you. With a sharp knife, cut along the sides of the central bone and remove the backbone to obtain two fillets. Cut into chunks about ¾ inch (2 cm) on each side and set aside.
Peel the garlic and place it in a pan with the oil. Heat, and as soon as the garlic is slightly golden, add the monkfish. Sauté over medium heat for 5 minutes, then deglaze with white wine.
Once the alcohol has evaporated, remove the monkfish and add the cherry tomatoes, previously washed and halved. Cook over moderate heat for 10 minutes. After the time, add the monkfish, adjust with salt, and let it flavor for 2 minutes.
In the meantime, cook the pasta in plenty of salted water.
Drain the pasta al dente directly into the pan, add a ladle of cooking water, and toss until the liquid is absorbed. Add fresh basil and serve immediately.
Tips
The sauce with monkfish can be stored for 2 days in the refrigerator. It can also be frozen.
