Large Tube Pasta with Monkfish and Tomatoes
During the summer months one of our favorite activities is to jump on the vespa in the early morning hours and cruise the long and winding cliffside road that leads to the small fishing village of Praiano. Here, we like to indulge in the more leisurely lifestyle of the Amalfi Coast, which, naturally, includes relaxing on a quaint, pebbly beach surrounded by natural beauty, many dips in the deep, deep blue Tyrrhenian sea, and a more than delicious lunch.
While the beach in Praiano is primarily frequented by the locals, the restaurants are always brimming with patrons from all over the globe who enjoy getting off the beaten path to experience true local flavor.
Our favorite place to dine in Praiano is Ristorante il Pirata, which is located right off the beach perched up on the rocks near the shoreline. The restaurant is superb with ambiance and food to die for. While we often enjoy a leisurely lunch, it’s just as nice to sit on the terrace in the evening when the glow of the moonlight reflects upon the sea and illuminates the colorful Italian fishing boats that drift in the nearby water.
This pasta dish, called paccheri alla rana pescatrice in Italian (large tube pasta with monkfish), is a specialty of the house, as it is in many other restaurants in the quaint, colorful villages that dot the beautiful stretches of the Amalfi Coastline.
Rana Pescatrice, otherwise known as the poor man’s lobster, or as my son calls it, the ugly fish, is so rich and flavorsome on its own that it only needs a few simple, complimentary additions to meld with in the pan to create an immensely satisfying pasta dish.
For this recipe, Campania cooks merely combine the monkfish with tomatoes, some extra-virgin olive oil, garlic, parsley, and hot red pepper flakes – flavors that work so well together every mouthful is a sheer delight.
Though like many of the local dishes that celebrate a single ingredient at its best, this one requires the freshest of monkfish fillets for memorable results.
In fact, the head chef at Il Pirata, Antonio Fusco, advised me more than once that if I can’t find really fresh monkfish fillets at my neighborhood fish market to save this recipe for another day.
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Buon Appetito da Praiano (Enjoy your meal from Praiano)!
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For more information about Ristorante Il Pirata → Website
Ingredients
- 1 pound paccheri, calamarata, or other large tubular pasta
- coarse sea salt or kosher salt
- 1/4 cup extra-virgin olive oil plus extra for drizzling
- 2 cloves garlic halved or lightly smashed
- About 1 pound monkfish fillets cut into large chunks
- 1 pound/5-ounces cherry tomatoes or canned imported Italian plum tomatoes, preferably San Marzanos, drained and crushed by hand or pureed through a food mill
- 1/2 cup fish stock or pasta cooking water
- 2 tablespoons minced fresh flat-leaf parsley plus extra for garnish
Instructions
- Bring a large pot of water to a rolling boil. Salt the water and drop in the pasta. Cook until just under al dente, tender but firm to the bite, stirring occasionally with a wooden spoon. Drain the pasta in a colander, reserving 1/2 cup (120 milliliters) of the pasta cooking water.
- Meanwhile, in a medium saucepan over medium heat, combine the oil and garlic and gently sauté until the garlic softens and turns lightly golden. Discard the garlic. Add the monkfish to the pan and sauté for about 1 1/2 minutes, tossing occasionally. Add the wine and bring to a boil. Lower the heat slightly and simmer until the wine reduces by half. Add the tomatoes, fish stock, pepper flakes, and a little salt to the pan and toss occasionally until the tomatoes break down and release their juices and the meat is opaque and cooked through, about 10 to 12 minutes. Using a slotted spoon or wire skimmer, transfer the fish to a bowl, cover, and set aside.
- Add the pasta, parsley, and a small ladleful of the pasta cooking water to the pan and toss until the pasta is al dente and well coated with the sauce, about 2 minutes, adding a little more pasta cooking water, if more liquid is needed.
- Divide the pasta among the plates and portion the fish on top. Drizzle with a little olive oil and serve immediately garnished with minced parsley.