Farro pennette pasta with monkfish

Farro pennette pasta with monkfish

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

20 min (COOK TIME: 20 min)



  • 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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  1. Clean the monkfish by removing the bone, if present, and cut the flesh into cubes.
  2. Heat the olive oil in a non-stick pan and brown the fish.
  3. Scatter a tablespoon of chopped parsley over the top, add the white wine and let it evaporate, then add the passata.
  4. Cook for about 20 minutes.
  5. Boil the pasta in lightly salted water until al dente, drain, and add the sauce.

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Also made with: Tomato Puree

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