Ingredients

400 g monkfish

1 Podravka crushed tomatoes (390 grams)

100 g onion

1 hot chili pepper

200 g pappardelle or fettucine pasta

50 ml extra olive oil

2 clove garlic

1 tsp sugar

1 tbsp fresh basil leaves

2 tbsp lemon juice

1 tbsp Vegeta

50 g parmesan cheese, grated

We used

Vegeta

Preparation For this recipe you only need imagination!

Simple 4 Persons 45 min

• 1 Heat olive oil in a saucepan and gently fry the onion until soft and golden. Add minced garlic and one hot chili pepper sliced in rings, stir and continue to fry.
• 2 Add crushed tomatoes, sugar, chopped basil leaves, and one spoon of Vegeta spice blend. Sauté on low heat for 15-20 minutes, adding a little water to keep it moist.
• 3 While the sauce is cooking, boil water in a large pot and cook the pasta. Drain in a colander and stir, adding a little olive oil.
• 4 Cut the monkfish into nicely sized steaks and fry the fish in warm olive oil in a skillet until nice and golden. Add the fried fish to the sauce and briefly cook for the flavours to blend.