Pasta with Monkfish, Zucchini, and Sun-Dried Tomatoes
Category: Main Course (Primi Piatti)
Servings: 4
This delightful pasta recipe combines the tender, rich flavors of monkfish with the crisp freshness of zucchini and the deep, savory notes of sun-dried tomatoes. The slightly tangy white wine and a hint of fresh parsley bring it all together, making it an ideal dish for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli Bucati Corti | 320g |
| Monkfish (Coda di Rospo) | 500g |
| Zucchini | 380g |
| Sun-Dried Tomatoes | 75g |
| Shallot (Scalogno) | 35g |
| White Wine | 50g |
| Extra Virgin Olive Oil | 30g |
| Fresh Parsley | To taste |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Water | 100g |
Instructions
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Prepare the Monkfish: Start by cutting the monkfish into approximately 2 cm (¾ inch) cubes. Set aside.
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Prep the Vegetables: Trim the ends of the zucchini and slice them into thin rounds. Then, cut the sun-dried tomatoes into small pieces. Finely chop the shallot.
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Cook the Base: In a large, non-stick frying pan, drizzle a bit of extra virgin olive oil and heat it over a medium-low flame. Add the finely chopped shallot and sauté gently for about 4-5 minutes until softened and lightly golden.
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Add the Sun-Dried Tomatoes: Once the shallots have softened, stir in the sun-dried tomatoes and cook until they have softened and infused the oil with their flavor.
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Cook the Zucchini: Add the zucchini slices to the pan, season with salt, and stir. Allow the zucchini to cook for a few minutes until it begins to soften.
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Add the Monkfish: Introduce the monkfish cubes into the pan. Sauté for 2-3 minutes until the fish begins to brown slightly.
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Deglaze with Wine: Pour in the white wine, allowing it to simmer for about 3-4 minutes to cook off the alcohol and concentrate the flavors. The fish should now be tender and cooked through.
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Add Parsley: Stir in the freshly chopped parsley, but reserve a small amount for garnish at the end. Give everything a good mix to combine the flavors.
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Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli according to the package directions, usually around 8-10 minutes, until al dente.
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Combine Pasta and Sauce: Drain the pasta, reserving some of the pasta water. Add the cooked pasta directly into the pan with the monkfish and vegetable mixture. If necessary, add a bit of the reserved pasta water to help combine everything smoothly.
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Final Touches: Toss the pasta and sauce together to coat the noodles. Adjust seasoning with more salt and pepper if needed.
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Serve: Divide the pasta among serving plates, garnish with the remaining fresh parsley, and serve immediately.
Tips and Variations
- Flavor Boost: For an extra touch of depth, you can add a pinch of chili flakes when sautéing the shallots to give the dish a mild kick of heat.
- Vegetarian Option: For a vegetarian twist, you can substitute the monkfish with tofu or tempeh, though the texture and flavor will differ.
- Wine Pairing: A crisp, light white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors in this dish.
This Pasta with Monkfish, Zucchini, and Sun-Dried Tomatoes is a versatile and flavorful dish that is sure to impress guests or satisfy a family dinner. The combination of monkfish’s delicate texture, the earthiness of zucchini, and the rich sun-dried tomatoes creates a well-rounded, satisfying meal that’s perfect for any occasion.
