Dinner Tonight: Linguine With Monkfish, Thyme, And Zucchini Recipe

• 1/4 cup olive oil
• 1 medium red onion, finely chopped
• 1 medium zucchini, sliced into thin half moons
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 8 ounces monkfish fillets, cut into 1/2 inch cubes
• 1 1/2 cups
• , or canned whole peeled tomatoes
• 1 cup dry white wine
• 1 pound linguine
• 1/4 cup finely chopped parsley

1. Bring a large pot of salty water to boil.
2. In the meantime, heat the olive oil in a large (12-inch) skillet over medium heat until almost smoking. Add the onion, thyme, and zucchini. Saute until the onions are soft and everything is beginning to brown, 8-10 minutes.
3. Add the monkfish pieces to the pan and toss, cooking until they begin to turn white, about 1 minute. Add the wine, tomato sauce or tomatoes, and a good pinch of salt. Bring to a boil then simmer until the monkfish is cooked through and the sauce has reduced some, about 10 minutes.
4. Meanwhile, cook the pasta in boiling water until al dente. Drain, add the pasta to the skillet along with most of the parsley, and toss until well-combined. Serve immediately and top with any remaining parsley.

olive oil, red onion, zucchini, thyme, monkfish, tomatoes, white wine, linguine, parsley

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-linguine-with-monkfish-thyme-and-zucchini-recipe.html (may not work)