Pasta Fredda with Smoked Trout

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Pasta Fredda (Summer Pasta) with Smoked Trout

My Italian friends would insist that pasta fredda, also called ‘summer pasta’, is not a pasta salad (not even a warm pasta salad) but a delicious dish of freshly cooked pasta tossed with a sauce of fresh summer vegetables at room temperature. The name literally means ‘cold pasta’, though it’s only the sauce that’s cold – it’s important that the pasta is freshly cooked and tossed immediately with the sauce. It’s also important that the sauce ingredients (and trout if you’re using it) are at room temperature before you cook the pasta, so they don’t cool it down too much when they’re combined. Summer pasta sauce is very versatile, so take my list of ingredients (and quantities) as a starting point and adjust it to suit your mood. The trout is optional, vegetarian pasta fredda is just as delicious, and any soft herbs – especially basil, parsley, chives and oregano – make a great addition. Add some finely sliced celery heart, green onion or chilli, or finely shredded radicchio too if you like. Leftover summer pasta does make a great pasta salad and, warm or cold, a glass of La Linea Vertigo 25GR riesling is a pretty perfect accompaniment. See the video below and my tips here for everything you need to know to cook perfect pasta every time.

Serves 4

Ingredients
  • 500g cavatelli or other short pasta (1lb 2oz)
  • Cooking salt, for pasta water
  • 200g cherry tomatoes, quartered (7oz)
  • 1 Lebanese cucumber, quartered and sliced
  • ½ red onion, very finely diced
  • 8 large green olives, pitted and finely diced
  • 2 tablespoons large salted capers, rinsed and dried
  • ½ cup extra virgin olive oil (125ml)
  • 4 x hot-smoked rainbow trout fillets, at room temperature (optional)
  • Salt flakes, to taste
Method
  1. Cook pasta in plenty of well-salted boiling water until just al dente, using 10g salt/litre water (⅓oz salt/2 pints water).
  2. Meanwhile, combine tomato, cucumber, onion, olive, capers and oil in a large mixing bowl.
  3. If using the trout, place a fillet in the base of each of 4 shallow pasta bowls, breaking it in half if necessary.
  4. Drain cooked pasta and add it immediately to the mixing bowl.
  5. Mix to combine very well.
  6. Taste and add salt if needed.
  7. Serve pasta fredda on top of the trout and serve immediately, asking diners to mix it through as they eat the pasta.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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