Ingredients
- Pasta
320g320g - Monkfish
500g500g - Cherry tomatoes
400g400g - Garlic
1unit1unit - Parsleyto taste
- White wine
0.5L0.5L - Extra virgin olive oilto taste
Preparation
- STEP 1 OF 5
Place the monkfish on a cutting board and with a knife separate the meat from the backbone. This way you will also remove the bones. Then cut it into pieces.
- STEP 2 OF 5
Chop some parsley leaves and cut the cherry tomatoes in half.
- STEP 3 OF 5
In a non-stick pan, sauté the garlic in the extra virgin olive oil, add the monkfish and brown on all sides. Add the white wine and when it has evaporated, add the cherry tomatoes.
- STEP 4 OF 5
Season with salt and cook for 15 minutes with the lid on. When the sauce is ready, remove the garlic.
- STEP 5 OF 5
Meanwhile, cook the pasta and drain it al dente into the pan with the sauce. Add a little cooking water and toss. Finish with a sprinkle of parsley.
General Information
Storage notes
Refrigerator
More information
The bones of the monkfish are located along the backbone, making it a fish suitable even for children. It is recommended to use short pasta like mezze maniche.
Origin
Italia, Campania
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 103.59 |
Carbohydrates (g) | 14.2 |
of which Sugars (g) | 1.81 |
Fat (g) | 0.55 |
of which Saturates (g) | 0.12 |
Protein (g) | 6.19 |
Fiber (g) | 0.63 |
Sale (g) | 0.01 |
- Proteins6.19g·29%
- Carbohydrates14.2g·66%
- Fats0.55g·3%
- Fibers0.63g·3%