This is the dish that started our obsession of creating the perfect low carb / keto pasta! Bold flavours of lemon, capers and anchovies, it is inspired by Gennaro Contaldo's tuna dish. We swapped the tuna with a smoked trout and the result is a dangerously addictive, simple and healthy pasta dish that made Nooey, Nooeylicious!
Prep 5 min
Cook 10 min
200g (8 oz) Nooey / 8 nests
3 handfuls of rocket
1 whole smoked trout (or tuna), shredded
8 cloves garlic, chopped
6 bird’s eye chilli, chopped
2 handfuls of cherry tomatoes, halved
8 anchovies, finely chopped
4 tbs EVOO for cooking
2 tbs of capers
1 lemon (save 4 tbs for the rocket salad)
ROCKET SALAD ON THE SIDE
2 handfuls of rocket
4 tbs of freshly squeezed lemon juice
2 tbs EVOO
HOW TO COOK
Cook your Nooey for 1 minute in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes.
While boiling your Nooey, fry the garlic, chilli, cherry tomatoes and anchovies in a large frying pan over a medium heat for 1-2 minutes until they sizzle. Add in the capers and squeeze the juice of the lemon and cook for a further minute.
Transfer the Nooey into the frying pan and continue stirring so the sauce will be absorbed by the noods. Add the rocket and 1/2 cup of Nooey cooking water. Cook until the rocket has wilted, then add in the smoked trout and mix until well combined for 1 minute. Divide among serving plates.
Mix the fresh rocket with lemon juice and drizzle over the EVOO, toss well. You may serve this as a side salad or as a topping on your dish. Buon appetito!