{"id":3331,"date":"2024-11-11T15:36:14","date_gmt":"2024-11-11T15:36:14","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?post_type=recipe&#038;p=3331"},"modified":"2026-03-10T15:24:37","modified_gmt":"2026-03-10T15:24:37","slug":"smooth-calamarata-monkfish-cherry-tomatoes","status":"publish","type":"recipe","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/ricetta\/calamarata-liscia-rana-pescatrice-pomodorini\/","title":{"rendered":"Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">The <strong>Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes<\/strong> 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>How to make Smooth Calamarata with Monkfish and Cherry Tomatoes<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for 4 servings<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 g <strong><a href=\"https:\/\/lafabbricadellapastadigragnano-shop.com\/products\/calamarata-liscia-igp\" target=\"_blank\" rel=\"noreferrer noopener\">Smooth Calamarata<\/a><\/strong><\/li>\n\n\n\n<li>300 g monkfish tail fillet<\/li>\n\n\n\n<li>200 g crushed\/chopped tomatoes (passata)<\/li>\n\n\n\n<li>200 g datterini cherry tomatoes (or vine-ripened cherry tomatoes)<\/li>\n\n\n\n<li>Extra virgin olive oil, to taste<\/li>\n\n\n\n<li>1 garlic clove<\/li>\n\n\n\n<li>Half a glass of dry white wine<\/li>\n\n\n\n<li>Fresh chilli or chilli flakes, to taste<\/li>\n\n\n\n<li>Fresh flat-leaf parsley, to taste<\/li>\n\n\n\n<li>Salt, to taste<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Method <em>Calamarata Liscia Pasta with Monkfish and Cherry Tomatoes<\/em><\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Cook the Pasta:<\/strong> 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. <br><em>Reserve a ladleful of pasta water before draining.<\/em><\/li>\n\n\n\n<li><strong>Sear the monkfish:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Deglaze with White Wine:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Make the Tomato Sauce:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Return the fish:<\/strong> Add the monkfish chunks back to the pan and stir gently to coat in the sauce without breaking up the fish.<\/li>\n\n\n\n<li><strong>Toss the pasta:<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Useful tips<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Do not overcook the monkfish \u2014 2 minutes in the pan plus the final toss is enough. Overcooked monkfish turns rubbery.<\/li>\n\n\n\n<li>Make the tomato sauce ahead of time to deepen the flavours and simplify last-minute cooking.<\/li>\n\n\n\n<li>Use ripe datterini or San Marzano cherry tomatoes for natural sweetness that balances the fish.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Variations<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mixed seafood:<\/strong> add clams, prawns or squid for a richer version.<\/li>\n\n\n\n<li><strong>White sauce version:<\/strong> skip the tomato and use lemon zest, capers and olives for a brighter, citrusy dressing.<\/li>\n\n\n\n<li><strong>Fresh tomato :<\/strong> replace the passata with ripe blended raw tomatoes for a more vibrant sauce.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Discover all our <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/gli-storici-di-gragnano\/\" target=\"_blank\" rel=\"noreferrer noopener\">Storici di Gragnano pasta shapes<\/a> and keep following our&nbsp;<a href=\"https:\/\/linktr.ee\/lafabbricadellapastadigragnano\" target=\"_blank\" rel=\"noreferrer noopener\">social channels<\/a>&nbsp;for more culinary tips.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La Calamarata Liscia con rana pescatrice e pomodorini porta in tavola tutto il sapore del Mediterraneo: la delicatezza del pesce, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3333,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-3331","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calamarata Liscia con rana pescatrice e pomodorini - La Fabbrica della Pasta di Gragnano<\/title>\n<meta name=\"description\" content=\"Una ricetta semplice e gustosa. 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