Smoked Trout and Sauteed Vegetable Farfalle

I believe its been mentioned before but I love smoked fish in a tin. It's probably totally weird I know, but I just can't help myself. Growing up it was smoked clams over saltine crackers, they were my go to when it came to camping, road trips or just nights where turning on the stove was too much effort. I discovered at my fancy market, shortly after moving to Brooklyn, Cole's Smoked Trout and that became my new favorite smoked fish. At any given time you can find at least 3 tins of this in my pantry. Heck, I even keep an extra tin at work in case of emergencies. And going back to childhood, I usually just fork it out and eat it straight from the tin, but this Friday realizing it was the first Friday of Lent (therefore no meat other than fish) I thought... why not throw it in some pasta? With some caramelized onions and bitter radicchio and creamy eggplant? A light dusting of shredded sharp asiago over? Creamy, crunchy, bitter and sweet, sharp and smokey. Friday perfection.

Smoked Trout and Sauteed Vegetable Farfalle

1 tin of Cole's Smoked Trout (or any other smoked fish... clams would be nice as well)

1/2 lb. farfalle 

1 radicchio- sliced thin

1 spanish onion- sliced thin

1 small eggplant, sliced into thin rounds

1 clove garlic- minced

1/4 c. shredded asiago

2 Tbl. olive oil

1 Tbl. chopped parsley

1 tsp. oregano

1 tsp. red pepper flakes

Salt and pepper to taste

1. Set salted water to boil for pasta. In a saute pan heat the oil over medium and add in the onion slices when ready. Let caramelize. Add in the radicchio and the eggplant and saute until eggplant is cooked through and tender. Add in the garlic, oregano and red pepper flakes.

2. Once pasta is cooked, drain and pour over the vegetables. Add the smoked trout and the asiago. Toss well and let cheese melt. Taste for salt and pepper, top with parsley and serve.