Summer Ackee Pasta

Name: Summer Ackee Pasta
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); 550 g/1¼ lb ackees, cleaned, or 560 g can of ackees, drained; 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); a large handful of fresh basil, coriander or parsley, torn into pieces; 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); 450 g/1 lb fusilli, farfalle or penne (pasta twists, bows or quills); 1–2 garlic cloves, pressed or chopped very finely; ½ tsp chopped fresh thyme leaves; 4–6 plum tomatoes, de-seeded and chopped (fresh is essential); 1 spring onion, sliced finely diagonally; 3–4 tbsp olive oil (extra virgin or the best you can find); 550 g/1¼ lb ackees, cleaned, or 560 g can of ackees, drained; ½ scotch bonnet pepper, de-seeded and chopped finely (optional); 3–4 tbsp olive oil (extra virgin or the best you can find); salt and pepper; salt and pepper; a large handful of fresh basil, coriander or parsley, torn into pieces; a large handful of fresh basil, coriander or parsley, torn into pieces; 50 g/2 oz freshly grated parmesan cheese or crumbled feta cheese (optional); 50 g/2 oz freshly grated parmesan cheese or crumbled feta cheese (optional)

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Far from traditional, pasta is nevertheless becoming popular in the Caribbean. Ackee, that curious fruit from Jamaica, is an unique vegetarian treat. It combines well with pasta and cheese. Since ackees are very delicate, be gentle when you mix them in. This is called a summer pasta because the tomatoes and seasonings remain uncooked.

Ingredients

4–6 plum tomatoes, de-seeded and chopped (fresh is essential)
1 spring onion, sliced finely diagonally
1–2 garlic cloves, pr

Method

In a large ceramic or glass bowl, combine the tomatoes, spring onion, garlic, thyme, scotch bonnet, salt and pepper with 2 tbsp of the oil.
Cook the cleaned, yellow part of the ackees (if using fresh) in boiling, salted water for about 10 minutes until just tender. Remove from heat and drain. Otherwise, just heat canned ackees in their brine and drain before us