Pasta with monkfish and roasted pepper cream

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Monkfish150 g
• Bell peppers150 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Thymeto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional) and line a baking tray with baking paper.
2. Wash and dry the peppers and roast them whole on the tray at 220 °C for 25 minutes, turning halfway, until the skin is dark and wrinkled; then seal them in a food bag for 10 minutes so the skin loosens.
3. Meanwhile remove the grey membrane from the monkfish tail and cut the flesh into roughly 2 cm cubes; bring a pan of water to the boil for the pasta and salt it once it boils.
4. Peel the peppers, remove the stem and seeds and blend with half the olive oil and a pinch of salt until smooth.
5. Add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Meanwhile heat the remaining oil in a frying pan over medium-high heat with the crushed garlic and thyme and brown the monkfish for 4 minutes, turning, until golden and firm; season with salt and remove the garlic.
7. Drain the pasta, keeping a small ladle of the cooking water, dress it with the pepper cream, loosening if needed, and top with the fish.