Monkfish Pasta made with Tomato Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
Easy
Ingredients
-
12
oz
spelt pennette pasta
(or similar, e.g. penne)
-
9
oz
monkfish
-
10.5
oz
Mutti® Tomato Puree (Passata)
-
1
glass
white wine
-
2
tbsp
extra virgin olive oil
-
1
tbsp
parsley
-
salt
You should also try our Pasta Ncasciata Sicilia recipe
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You should also try our Pasta Ncasciata Sicilia recipe
Monkfish Pasta made with Tomato Puree: 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 Mutti® Tomato Puree (Passata).
- Cook for about 20 minutes.
- Boil the pasta in lightly salted water until al dente, drain, and add the sauce.
