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Ingredients
- 4 large spanish onions, finely sliced
- 4 garlic cloves, peeled and sliced
- 2 small red chilli, finely sliced
- 150ml olive oil
- 1 tbsp sea salt
- Freshly ground white pepper
- 2 x 180g packs of smoked trout fillets (available from most supermarkets)
- 6 roma tomatoes, cores removed
- 500g spaghetti
- 2 tbsp capers, drained or rinsed of salt
- 1 bunch dill, picked
- Extra virgin olive oil
Method
Place onions, garlic, chilli, olive oil, salt and pepper in a heavy-based saucepan. Place on low to medium heat and cook until very soft, about 25 minutes. Stir to prevent burning. Meanwhile, remove skin and dark flesh from trout and flake into chunks. Cut tomatoes in half lengthwise and cut each into six, even-sized pieces. Cook pasta as per packet instructions. Once the onions are cooked, add tomatoes and capers and warm through without cooking too much. Remove from heat and stir through trout and dill. Adjust seasoning. Drain pasta and divide into 4 large bowls. Spoon over sauce and drizzle with some extra virgin olive oil. Serve with a green salad.
