Penne with Monkfish and Cherry Tomatoes

Name: Penne with Monkfish and Cherry Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Gluten-free Penne Rigate pasta 11.3 oz; Monkfish 1.3 lbs; Cherry tomatoes 3.3 cups; Garlic 1 clove; Basil 3 leaves; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste

it fr de es br

455

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 455
Carbohydrates g 70.5
of which sugars g 6.4
Protein g 23
Fats g 9
of which saturated fat g 1.44
Fiber g 3.7
Cholesterol mg 50
Sodium mg 320

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Penne with monkfish and cherry tomatoes is like a taste of summer on the Italian coast. It kicks off with fresh cherry tomatoes—super sweet in every bite—paired with monkfish, or rana pescatrice, which gives a tender and robust base for the sauce. This seafood pasta with cherry tomatoes blends simple yet rich Mediterranean flavors. And you know what? In Southern Italy, locals have been crafting this kind of monkfish pasta recipe for generations. They use the freshest catch and toss it with pasta like penne. Plus, the fresh basil really elevates the aroma. Seriously good. The sauce perfectly clings to the pasta—making each bite moist and refreshing.

You can totally enjoy this dish at seaside trattorias, where it’s best savored with good company and maybe a chilled glass of white wine. Pretty much.

Different areas put their own spin on this penne with monkfish and cherry tomatoes recipe. Some coastal spots add a hint of saffron or a splash of lemon for a zesty kick, while others go for the guazzetto style. This lets the tomatoes break down into a velvety sauce, almost stew-like. Thing is, the beauty of this dish lies in its simplicity. It's an easy monkfish pasta that comes together quickly, yet tastes like it took forever to prepare.

And listen, monkfish offers a firm, almost lobster-like texture, so it stays intact in the sauce. Really really satisfying. Perfect even with gluten-free pasta. Whether you’re hanging with friends for a casual dinner or craving something quick yet special, monkfish and tomato penne delivers. For real. If you’re curious about Italian seafood traditions, this dish is a fantastic starting point. Once you try it, you might want to explore other variations like monkfish in crust or a lemon saffron sauce for even more colorful coastal tastes. Can't go wrong.

How to prepare Penne with Monkfish and Cherry Tomatoes

To prepare the penne with monkfish and cherry tomatoes, get one or more already cleaned monkfish steaks 1 and remove the central bone, cutting around the bone with a knife while trying to keep the flesh intact 2. Cut the monkfish into pieces of about 1-1.5 inches in size 3.

Wash the cherry tomatoes and then cut them in half 4, heat the olive oil in a pan and add the whole peeled garlic 5. Let the garlic flavor the oil and then add the cherry tomatoes 6,

fragrance with fresh basil leaves 7, salt, pepper, cover with the lid 8 and let cook on low heat for 20 minutes. In the meantime, place a pot full of salted water on the stove and bring it to a boil. Once boiling, salt it, as it will be used for cooking the pasta. After the cooking time of the cherry tomatoes, remove the garlic 9

Add the monkfish cut into pieces 10 and continue cooking for another 5 minutes to cook the fish as well 11. Meanwhile, cook the gluten-free penne rigate for 9 minutes or for the time indicated on the package 12.

When cooking is complete, drain the pasta with a slotted spoon directly into the pan with the cherry tomato sauce 13, stir to mix the dressing 14 and serve your penne with monkfish and cherry tomatoes piping hot at the table 15.

Storage

It is possible to store the pasta for 1 day in the refrigerator. You can freeze the sauce with monkfish preferably if you have used fresh ingredients, not thawed ones.