350/400 g paccheri
400 g of monkfish, cut into pieces by the fishmonger
450 g of ripe plum tomatoes
1 bunch of parsley
1 glass of wine recommended
extra virgin olive oil, salt and pepper (optional) to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Spumante Brut
Wash the tomatoes, cut them in half, remove the seeds inside and then cut them into small pieces. Wash the fish, depriving him of the bone and skin and not to throw waste. In a large saucepan pour several tablespoons of oil, add the scraps of fish and fry, then add the wine, let it evaporate and then add the tomatoes and cook the sauce for at least twenty minutes. Pass the soup through a fine sieve obtained. Finally, cut the fish into strips and add to the sauce, making it cook for a quarter of an hour or less. Wash the parsley and break it with your hands. Cook in boiling salted water paccheri al dente, then drain and pour into the pan with the sauce, mix well and cook until desired doneness. Pour the pasta in a bowl kept warm, drizzle paccheri with a tablespoon of olive oil, sprinkle with parsley, stir and serve.