Ingredients for 4 people
350 gr. Pasta
400 gr. Monkfish
7-8 salted capers
1 clove of garlic
1, cherry tomatoes
4-5 black olives
parsley
chive
Two tablespoons of cognac
salt
chilli
Cut the monkfish into cubes. In a frying pan with extra virgin olive oil, fry a clove of garlic finely chopped, add the monkfish, cognac, salt and pepper and cook two minutes. Add the cherry tomatoes cut in small pieces, capers and olives, simmer for another 4-5 minutes. Boil the penne in salted water and finish cooking in the sauce, add parsley and chives, thinly sliced.