Linguine with Monkfish Ragù
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Linguine | 350g |
| Cherry Tomatoes | 250g |
| Monkfish (Coda di Rospo) | 400g |
| Black Olives | 50g |
| White Wine | 40g |
| Fresh Parsley | 2g |
| Fresh Chili Pepper | 1 |
| Garlic | 1 clove |
| Salt | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Monkfish:
Begin by slicing the monkfish into thick slices, making sure to remove any remnants of bones or skin. Once cleaned, cut the fillets into small cubes. This ensures they will absorb the flavors of the sauce evenly. -
-
Prepare the Vegetables:
Rinse the cherry tomatoes and cut them in half. Set them aside to release their juices as they cook. Next, slice the black olives into thin rounds and chop the fresh parsley finely. Reserve all of these ingredients separately for later use. -
Infuse the Oil:
Heat about three tablespoons of extra virgin olive oil in a large pan over medium heat. Once hot, add the garlic clove. Let it brown slightly, then remove it from the pan to avoid it burning. Add the fresh chili pepper, deseeded and sliced into thin rounds. Allow it to infuse into the oil for a minute, creating a fragrant base for the sauce. -
Cook the Monkfish:
Add the cubed monkfish to the pan, ensuring it is spread out evenly. Sauté for a few minutes until it begins to brown slightly. Season with a pinch of salt to enhance the flavor. The fish should cook through but remain tender. -
Deglaze and Add Tomatoes:
Once the wine has evaporated, add the halved cherry tomatoes to the pan. Allow the tomatoes to soften and release their juices, creating a rich and flavorful sauce. Stir occasionally to avoid sticking. -
Add the Olives and Parsley:
Stir in the black olives, followed by the chopped parsley. Let the mixture cook for a few more minutes until the tomatoes begin to break down and the flavors meld together. The ragù will start to thicken, and the monkfish will absorb the flavors of the sauce. -
Season and Finish the Sauce:
As the sauce thickens, taste it and adjust the seasoning with more salt if needed. Once the sauce is nearly dry and reduced, add a pinch of black pepper for extra warmth and depth of flavor. Turn off the heat and set the sauce aside while you cook the pasta. -
Cook the Linguine:
In a large pot, bring plenty of salted water to a boil. Add the linguine and cook according to package instructions, ensuring they are al dente. This will allow them to hold their shape while absorbing the sauce. -
Combine Pasta and Ragù:
Drain the linguine, reserving a bit of the pasta water. Add the linguine to the pan with the monkfish ragù. Toss everything together, ensuring the pasta is coated well in the sauce. If the sauce seems too thick, add a small amount of reserved pasta water to loosen it up. -
Serve:
Once combined, plate the linguine, making sure to distribute the monkfish and sauce evenly across each serving. Garnish with a touch of fresh parsley and serve immediately.
Enjoy your Linguine with Monkfish Ragù, a delightful dish that brings together the tender monkfish, sweet tomatoes, and the rich flavors of black olives and chili. Perfect for any occasion, this pasta dish is a flavorful twist on classic Italian cooking, sure to impress friends and family alike.
