For the farfalle with smoked fish, olives and arugula, cook the farfalle in plenty of well-salted water until al dente, pour into a colander, briefly rinse with cold water and drain well.
For the sauce, cut the trout fillets into pieces about 2 cm wide. Peel the celery and onion. Cut celery crosswise into pieces about 1 cm wide. Halve onion and cut into thin slices. Pit olives, halve or quarter. Clean and coarsely chop arugula.
Sauté celery, onion and olives in olive oil and add wine and ¼ l water. Stir in KNORR Basis for Spaghetti Carbonara and cook on low for 2-3 minutes. Stir frequently during this process.
Mix farfalle, fish pieces and capers with the sauce, mix in arugula and let stand briefly. Arrange farfalle with smoked fish, olives and arugula and serve.