Pasta with fresh tomato and smoked trout
The best pasta for warm days. The sauce is cold and the pasta warm.
(4 to 6 portions)
- 4 large rosa tomatoes
- 200 g smoked trout, torn into strips
- 250 ml low-fat cream
- 30 g fresh basil, roughly torn
- 200 g black olives, stoned and halved
- salt and freshly ground black pepper to taste
- 1 packet spaghetti
Cut a cross through the skin of the tomato, immerse in boiling water and leave for 2 minutes. Remove peel and cut in half. Remove seeds and dice tomatoes. Mix with trout, cream, basil and olives. Season with salt and pepper. Cook pasta according to instructions on packet and drain. Stir sauce through pasta and serve immediately.