Spaghetti with monkfish

Monkfish is a fish with a really delicate taste, it has very few bones and is cooked very quickly. This recipe is a combination of the taste of this fantastic fish and a Puttanesca sauce without anchovies.

Ingredients

200 gr spaghetti

200 gr of monkfish

200 gr of tomato puree

1/2 chili pepper

1 clove of garlic without the internal germ (or core)

1/4 glass of white wine

7 capers

Extra virgin olive oil

Gaeta olives

Parsley

Pepper

Salt

Procedure

Chop with the garlic and chili pepper. In a pan add the oil, heat it up and when it is hot add the chopped mixture and parsley. When the mixture is browned, add the capers and monkfish, cook everything for a minute. Add the wine and as soon as the alcohol has evaporated, cook for another minute. Season with salt and pepper to your liking and remove the fish from the pan. Boil the water to cook the pasta. When it boils, add the spaghetti. In the pan add the tomato. As soon as it begins to shrink, add the olives and oregano. When it is properly collected, taste, salt and pepper accordingly. A minute before draining the pasta, add the monkfish to the sauce. Drain the pasta directly in the pan and finish cooking, if the sauce is too thick, add cooking water. When cooked, add some raw parsley and sauté off the heat. Serve after a couple of minutes.

Tip

I recommend cooking the monkfish over high heat.