Tender monkfish, white wine and smooth Tomato Passata meet nutty farro pasta in a light, elegant seafood dish full of Mediterranean flavour.
3 people
1
Clean the monkfish by removing the bone, if present, and cut the flesh into cubes.
2
Heat the olive oil in a non-stick pan and brown the fish.
3
Scatter a tablespoon of chopped parsley over the top, add the white wine and let it evaporate, then add the passata.
4
Cook for about 20 minutes.
5
Boil the pasta in lightly salted water until al dente, drain, and add the sauce.
This farro pasta with monkfish keeps the flavours clean and focused. The fish is gently browned in olive oil, then finished with white wine and parsley before meeting a smooth tomato sauce.
Mutti Passata brings body and brightness without overwhelming the monkfish. As it simmers, the tomato absorbs the flavour of the fish and wine, creating a silky monkfish pasta sauce with a fresh Mediterranean character.
With only a handful of ingredients, this pasta with monkfish and tomato sauce lets each element stand out. Finish with fresh parsley and serve immediately for a light seafood pasta that feels refined without being complicated.
