Rated 4.5 out of 5 based on 1 votes
- 1 x packet of oricchette
- 600 g smoked ocean trout
- 100 ml extra virgin olive oil
- 2 punnets cherry tomatoes
- 1 Tbls capers
- 1 handful rocket
- 1 x lemon
Start by cooking your pasta in plenty of boiling salted water. When it is done, strain and set it aside.
Return the pot to the heat and pour in the olive oil. Allow it to heat a little and add the capers. Fry them and then add the cherry tomatoes (cut in half). Stir gently until the tomatoes start to break down. This won’t take long. Add the ocean trout by breaking it up in your hands. This is a dish of feel. If you think it needs more of anything just go ahead and add it, like dill, basil or chilli. Now add the still hot oricchette. Stir it through and add a hand full of rocket. Squeeze on some lemon juice and stir the whole lot together.
Now all that is left to do is fill your wine glass and dish it up.
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this looks good! such a shame we are gluten free!
I found quinoa pasta in our wholefood store .. such a shame it doesn’t come in “little ears”
Sounds delicious! Really want to try this one especially with a glass of Sav Blanc in hand!! Oops I meant to click 5 stars! Anyone would think I’m having a glass right now!!