The Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes brings the full flavour of the Mediterranean to your table: the delicacy of the fish, the sweetness of datterini tomatoes and the warmth of chilli blend into an elegant, light pasta dish. Perfect for a special dinner or to impress guests, it comes together in just a few steps without sacrificing any attention to detail.
How to make Smooth Calamarata with Monkfish and Cherry Tomatoes
Ingredients for 4 servings
- 350 g Smooth Calamarata
- 300 g monkfish tail fillet
- 200 g crushed/chopped tomatoes (passata)
- 200 g datterini cherry tomatoes (or vine-ripened cherry tomatoes)
- Extra virgin olive oil, to taste
- 1 garlic clove
- Half a glass of dry white wine
- Fresh chilli or chilli flakes, to taste
- Fresh flat-leaf parsley, to taste
- Salt, to taste
Method Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes
- Cook the Pasta: Bring a large pot of well-salted water to the boil (10 g of salt per litre). Add the Calamarata and cook until al dente according to packet instructions.
Reserve a ladleful of pasta water before draining. - Sear the monkfish: In a wide frying pan, heat 4 tablespoons of extra-virgin olive oil with the garlic clove and chilli. Add the monkfish, cut into bite-sized chunks, and cook over high heat for about 2 minutes until lightly golden.
- Deglaze with White Wine: Pour in the white wine and let it evaporate completely. Remove the fish and garlic and set aside. This step keeps the fish tender and prevents overcooking.
- Make the Tomato Sauce: In the same pan, add a drizzle of olive oil, the crushed tomatoes and the cherry tomatoes, halved. Add some chopped parsley stalks and a pinch of salt. Cook over medium heat for about 5 minutes, stirring occasionally, until you have a thick, flavourful sauce.
- Return the fish: Add the monkfish chunks back to the pan and stir gently to coat in the sauce without breaking up the fish.
- Toss the pasta: Drain the pasta al dente and transfer it to the pan. Toss off the heat to bring all the flavours together. If the sauce looks dry, add a splash of pasta water. Plate up and finish with freshly chopped parsley, a drizzle of raw olive oil and a pinch of chilli if you like.
Useful tips
- Do not overcook the monkfish — 2 minutes in the pan plus the final toss is enough. Overcooked monkfish turns rubbery.
- Make the tomato sauce ahead of time to deepen the flavours and simplify last-minute cooking.
- Use ripe datterini or San Marzano cherry tomatoes for natural sweetness that balances the fish.
Variations
- Mixed seafood: add clams, prawns or squid for a richer version.
- White sauce version: skip the tomato and use lemon zest, capers and olives for a brighter, citrusy dressing.
- Fresh tomato : replace the passata with ripe blended raw tomatoes for a more vibrant sauce.
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Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes
Calamarata Liscia with monkfish and cherry tomatoes is a Mediterranean-inspired recipe, perfect for seafood lovers who enjoy simple yet flavorful dishes. This pasta dish highlights the delicate taste of monkfish with a savory sauce made from tomatoes, garlic, and chili flakes. It's an excellent choice for a special dinner or to impress guests with a light and elegant meal.
Ingredients
Instructions
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Cook the Pasta: Fill a pot with salted water and bring it to a boil. Add the Calamarata and cook until al dente, following the package instructions.
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Prepare the Monkfish Sauce: Heat 4 tablespoons of EVOO in a large frying pan. Add the clove of garlic and chilli (if desired) and brown until fragrant. Cut the monkfish into small pieces, add them to the pan and fry over high heat for about 2 minutes.
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Deglaze with White Wine: Pour in the white wine and let it evaporate. Remove the monkfish and garlic from the skillet, setting them aside.
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Make the Tomato Sauce: In the same skillet, add a drizzle of EVOO, the tomato pulp, and halved cherry tomatoes. Season with salt and add a few sprigs of chopped parsley stems for extra flavor. Simmer for about 5 minutes over medium heat, stirring occasionally.
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Combine the Monkfish and Sauce: Return the monkfish pieces to the skillet with the tomato sauce. MIx gently to blend the flavors, being careful not to break the delicate fish.
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Finish with the Pasta: Drain the pasta when al dente and transfer it directly into the pan. Gently mix the pasta with the sauce.
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Serve: Plate the Calamarata, garnish with freshly chopped parsley, and drizzle with raw EVOO. Add a sprinkle of chili flakes for a spicy touch, if desired.
Note
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