
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.
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
Share the ingredient list
You should also try our Pasta Ncasciata Sicilia recipe