Farro pennette pasta with monkfish
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
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
You should also try our Pasta Ncasciata Sicilia recipe
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You should also try our Pasta Ncasciata Sicilia recipe
Farro pennette pasta with monkfish: 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.
