BUCATINI WITH MONKFISH, ARTICHOKES AND OLIVES
11.5 oz Barilla Bucatini
7 oz monkfish
7 oz Tomato & Olives Barilla sauce
1/2 cup milk
1 garlic clove
a pinch of fresh parsley
3 tbsp extra virgin olive oil
Clean the artichokes and cut in thin slices by the length. Soak them in milk.
Dice the monkfish.
Wash the parsley and chop the leaves, and set aside the stems.
Heat up the olive oil in a hot pan, remove the artichokes from the milk and sauté them.
Cook until crunchy and set aside.
In the same pan, with just a drizzle of extra virgin olive oil, brown the garlic clove cut in half and the parsley stems.
Sizzle the diced monkfish for a few seconds. Add just a little salt and pepper.
Remove the garlic and the parsley stems. In the meantime, boil the pasta and drain when al dente. Add the ready-made Tomato and Olive sauce in the pan and let it heat up for a minute then toss and coat the pasta.
Sprinkle with the chopped parsley and serve with a topping of the crunchy artichoke slices.