Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes
Calamarata Liscia with monkfish and cherry tomatoes is a Mediterranean-inspired recipe, perfect for seafood lovers who enjoy simple yet flavorful dishes. This pasta dish highlights the delicate taste of monkfish with a savory sauce made from tomatoes, garlic, and chili flakes. It's an excellent choice for a special dinner or to impress guests with a light and elegant meal.
- 320 g Calamarata Liscia
- 300 g Monkfish fillet (or substitute with cod or halibut for similar results)
- 200 g Tomato pulp (canned or fresh)
- 200 g cherry tomatoes
- 1 garlic clove
- 1/2 bicchiere Vino bianco secco
- Chili flakes (optional)
- Extra virgin olive oil (EVOO)
- Fresh parsley chopped (to taste)
- Salt to taste
Cook the Pasta: Fill a pot with salted water and bring it to a boil. Add the Calamarata and cook until al dente, following the package instructions.
Prepare the Monkfish Sauce: Heat 4 tablespoons of EVOO in a large frying pan. Add the clove of garlic and chilli (if desired) and brown until fragrant. Cut the monkfish into small pieces, add them to the pan and fry over high heat for about 2 minutes.
Deglaze with White Wine: Pour in the white wine and let it evaporate. Remove the monkfish and garlic from the skillet, setting them aside.
Make the Tomato Sauce: In the same skillet, add a drizzle of EVOO, the tomato pulp, and halved cherry tomatoes. Season with salt and add a few sprigs of chopped parsley stems for extra flavor. Simmer for about 5 minutes over medium heat, stirring occasionally.
Combine the Monkfish and Sauce: Return the monkfish pieces to the skillet with the tomato sauce. MIx gently to blend the flavors, being careful not to break the delicate fish.
Finish with the Pasta: Drain the pasta when al dente and transfer it directly into the pan. Gently mix the pasta with the sauce.
Serve: Plate the Calamarata, garnish with freshly chopped parsley, and drizzle with raw EVOO. Add a sprinkle of chili flakes for a spicy touch, if desired.
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