Monkfish pasta with sieved tomatoes
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Easy
Ingredients
-
360
g
farro pennete pasta
(or similar, e.g. penne)
-
250
g
monkfish
-
300
g
Mutti passata
-
1
glass white wine
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
parsley
-
salt
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Monkfish pasta with sieved tomatoes: Method
- Clean the monkfish by removing the bone, if present, and cut the flesh into cubes.
- Heat the olive oil in a non-stick pan and brown the fish.
- Scatter a tablespoon of chopped parsley over the top, add the white wine and let it evaporate, then add the passata.
- Cook for about 20 minutes.
- Boil the pasta in lightly salted water until al dente, drain, and add the sauce.
