To prepare penne with monkfish and cherry tomatoes, start with cleaned monkfish fillets or steaks. Remove the central bone by cutting along its perimeter with a knife, taking care to keep the flesh intact. Cut the monkfish into bite-sized pieces, about 3–4 cm (1 to 1.5 inches) in size.
Wash the cherry tomatoes and slice them in half. Heat the extra virgin olive oil in a skillet and add the peeled whole garlic clove. Let the garlic infuse in the oil, then add the cherry tomatoes and fresh basil leaves. Season with salt and pepper, cover with a lid, and let simmer over low heat for 20 minutes.
Meanwhile, bring a large pot of water to a boil and add salt for cooking the pasta.
Once the cherry tomatoes have finished simmering, discard the garlic clove, add the chopped monkfish, and cook for another 5 minutes until the fish is cooked through.
Cook the penne in the boiling salted water until al dente.
Once cooked, drain the pasta with a slotted spoon directly into the skillet with the sauce. Toss well to combine and coat the pasta evenly. Serve the penne with monkfish and cherry tomatoes piping hot.
