Monkfish Pasta made with Tomato Puree

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. 

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 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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Monkfish Pasta made with Tomato Puree: Method

  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 Mutti® Tomato Puree (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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