Blanch the tomatoes in boiling water, peel and cut into small strips discarding the seeds.
Wash the zucchini flowers and chop into large pieces. Remove the skin and cut the monkfish into small pieces.
In a frying pan, sauté the chopped shallots, a clove of garlic and chilli over low heat.
Later discard the garlic, add the wine and let it evaporate.
Then, add tomatoes and cook for about five minutes on high heat. Add the fish (cut into cubes) and cook for about ten minutes. In the last few minutes add the zucchini flowers and salt to your liking. Cook for a couple of minutes.
Drain the Paccheri pasta when still al dente and toss with the sauce. Sprinkle with finely chopped parsley.