Donato's Recipe for Cavatelli alle Pescatrice Vastese
The monkfish, or angler fish as it is also known, might not be one of the most beautiful looking fish in the Adriatic, but as a compensation, it is one of the tastiest.

Making homemade cavatelli is easy and delicious. The shape of these pasta shells is perfect for capturing the monkfish sauce.

Ingredients for the pasta:

500 g finely milled semolina flour

250 g warm water

A pinch of salt

About a tbsp of olive oil

Procedure:

Put the flour in a large bowl, stir in the salt.

Add the water. Knead the flour until it has absorbed all the water and the dough has become firm and elastic.

Place the dough on a floured baking board or hard surface. Knead for five more minutes.

Let the dough rest for thirty minutes, covered in plastic wrap. Cover the bowl with a cloth or towel.

After the dough has rested, cut off a piece, and with your hands, roll it out to a rope about finger thickness.

Continue until all the dough is used.

Cut it into one cm pieces.

With your thumb and forefinger press them into the cavatello shape.

Place them on a tray. Dust them with flour them with flour until they are ready to be cooked. Cook time 5-6 minutes, depending on their thickness.

Ingredients for the monkfish sauce:

1 kg monkfish, cleaned and whole (The fish store will clean it for you.)

1/2 onion 

1 clove of garlic

500 g canned peeled tomatoes or plum tomatoes

80 g extra virgin olive oil

30 ml white wine

1/2 green bell pepper

Parsley to taste

A pinch of salt

Chili pepper to taste (optional)

Preparation:

Pour the olive oil into a large, wide terracotta pot.

Add the finely chopped onion, garlic clove, chopped green peppers.

Add the monkfish and sauté for a few minutes, then add the white wine.

Add the chopped tomatoes, a pinch of salt and the parsley. Cover and cook over medium heat for about 10 minutes.

Stir gently or occasionally so the mixture doesn’t stick.

After 20 minutes remove the monkfish from the pan, fillet it well removing any small bones, and put the meat back in the sauce.

Continue cooking for another ten minutes.

Boil the cavatelli until it is al dente. For fresh pasta 2-3 minutes, dried pasta 4-5 minutes or follow directions on the package.  

Drain the pasta and pour it into the pan with the sauce on the stove, stirring constantly. If the sauce is too thick, add some of the pasta cooking water (remember that the pasta water is salted). Serve with a pinch of parsley and, if you like, some fresh chili pepper.

Pair the cavatelli and monkfish with a good Trebbiano Abruzzese.