What’s Cooking: Rasta Pasta
I love eating Rasta Pasta!
I am going to a cookout this weekend, and I thought why don’t I break out an old Jamaican recipe this time. I don’t remember where I got the recipe originally, but it’s good. Below is a vegetarian version of the recipe I have been using for years:
Vegetarian Rasta Pasta (serves 6)
1 lb. penne pasta or macaroni
2 cloves of garlic, crushed and chopped
2 scallions, chopped
1/2 cup red sweet peppers, julienned
1 medium onion, chopped
1 tbsp olive oil
1/2 tsp each: thyme and basil
1/4 tsp hot pepper, seeded and chopped
1 cup cooked corn kernels
1 cup broccoli, broken into florets and lightly steamed
1/2 cup fresh parsley, chopped
1 quart of tomato sauce
1. Cook the pasta until firm and tender. Drain and place on a serving dish.
2. Saute the garlic, scallions, sweet peppers, and onion in the oil until the onion is transparent.
3. add the thyme, basil, hot pepper, corn, broccoli, parsley, and sauce, and heat fully.
4. Pour the sauce mixture over the pasta, and serve hot.
Traditionally, it is made with jerk chicken, shrimp and alfredo sauce. This video shows a version with just chicken.