Description: This dish can be made with hot peppers or sweet peppers.
I made it with sweet peppers (because that is what I had).
I added the hot peppers as flakes for some heat.
Other:
Ingredients:
Time:
20
Difficulty:
Easy
Serving Size:
4
1 pound fresh monk fish, cleaned by the monger and cut into bite sized pieces
Sea Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 cloves garlic, medium slice
1 yellow and 1 red sweet peppers - cut into 1 inch strips
4 canned San Marzano tomatoes - crushed by hand with juices
1/2 cup dry white wine
1/4 tsp of hot pepper flakes
1 pound spaghetti
Instructions:
Season the monk fish pieces with sea salt and pepper.
Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.
In a 12-inch sauté pan, heat the olive oil, garlic and monk fish and cook until softened, but not browned, about 5 to 6 minutes.
Add peppers and salt and pepper them.
Add the tomatoes, white wine and hot peppers.
Simmer 5 to 6 minutes more, until the monk fish is just cooked.
Remove the pan from the heat.
Cook the pasta according to the package directions until just al dente and drain.
Pour the hot pasta into the pan with the monk fish and stir gently to mix.
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