Penne with Monkfish and Cherry Tomatoes Recipe
The Penne with Monkfish and Cherry Tomatoes Recipe is a simple yet elegant pasta dish. It combines tender monkfish, juicy cherry tomatoes and perfectly cooked penne pasta.
Ingredients
- 300 g penne pasta
- 350 g monkfish fillet cut into bite-sized pieces
- 2 cups cherry tomatoes halved
- 3 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon red chili flakes optional
- ½ cup dry white wine or seafood broth
- Salt to taste
- Black pepper to taste
- ¼ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese optional
- Lemon wedges for serving
Instructions
Cook the Pasta
- Fill a large pot with water and add salt. Bring to a boil. Add penne pasta and cook until al dente.
Prepare the Monkfish
- Pat the monkfish pieces dry using paper towels. Season lightly with salt and black pepper for better flavor.
Heat the Olive Oil
- Place a large skillet on medium heat. Add olive oil and let it warm gently for about one minute.
Cook the Garlic
- Add minced garlic to the skillet. Stir slowly for one minute until fragrant. Do not let the garlic burn.
Add the Monkfish
- Place monkfish pieces in the skillet. Cook gently for three to four minutes, turning once until lightly golden.
Add Cherry Tomatoes
- Add halved cherry tomatoes to the pan. Stir gently so they mix with garlic and monkfish.
Add Wine or Broth
- Pour white wine or seafood broth into the skillet. Let the mixture simmer for five minutes.
Add Chili Flakes
- Sprinkle red chili flakes for a mild spicy flavor. This step is optional but adds warmth to the sauce.
Combine Pasta and Sauce
- Drain the cooked penne pasta. Add it directly to the skillet with monkfish and tomato sauce.
Toss Everything Together
- Gently toss pasta with the sauce. Cook for two minutes so the flavors blend well.
Add Fresh Parsley
- Sprinkle chopped parsley over the pasta. Stir lightly to add freshness and color.
Serve Immediately
- Transfer pasta to serving bowls. Top with Parmesan cheese if desired and serve with lemon wedges.
Notes
- Use fresh monkfish if possible. Frozen monkfish works but should be fully thawed.
- Do not overcook monkfish. It becomes tough when cooked too long.
- Add spinach for extra vegetables and color.
- Replace penne with rigatoni or fusilli if desired.
- Use seafood broth instead of wine for a lighter flavor.
- Add a little butter at the end for a creamy texture.
- Sprinkle lemon zest for a fresh citrus taste.