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1. Bring a large pot of heavily salted water to a rolling boil. Drop in the pasta and cook according to package instructions until al dente (usually 8 to 10 minutes for dried pasta). Reserve half a cup of pasta water before draining.
2. While the pasta cooks, heat the extra-virgin olive oil in a large frying pan or skillet over medium heat. Add the sliced garlic and red chilli, cooking gently for about 1 minute until fragrant, making sure the garlic does not burn.
3. Add the chopped sun blush tomatoes to the pan and sauté for 1-2 minutes to let them release their oils and flavour the base.
4. Turn the heat up slightly to medium-high. Add the bite-sized monkfish chunks to the pan, season with a pinch of salt and pepper, and sear for 2-3 minutes, turning occasionally until lightly golden on the outside and just opaque.
5. Pour in the dry white wine and let it simmer rapidly for 1 minute so the alcohol evaporates and forms a light pan juices emulsion.
6. Transfer the drained pasta straight into the frying pan with the monkfish and tomato mixture. Toss gently over low heat for 1 minute, adding a splash of the reserved pasta water to create a glossy, cohesive sauce that coats the black strands.
7. Stir in the fresh chopped parsley, check the seasoning, and serve immediately in warm bowls.
