RASTA PASTA

  • Prep Time
    30 minutes
  • Cook Time
    1 hour
  • Serving
    4
  • View
    157

This dish was inspired by a pasta dish I had at Evita’s Restaurant in Ocho Rios, Jamaica.  I love that restaurant!  I love the pictures on the walls of celebrities who have dined there, like Keith Richards and Brad Pitt! Evita herself is charming and gracious. Book a table for sunset and take your time. Life just doesn’t get any better than a slow dinner in Ocho Rios with Evita.

Ingredients

Rasta Pasta Sauce

    Directions

    I really think the golden raisins are the secret here. And, of course, the Jamaican jerk seasoning. If you don't have that, use curry powder. It's a different dish and a different vibe but still very good. And, as always, taste as you cook. This is a no-recipe recipe. Just make a good sweet and spicy eggplant saute, pour some cream in to make a sauce and serve over pasta. You can cube the eggplant, salt and let drain on paper towels for an hour or so before frying if you are concerned about bitterness, but this is optional.

    Step 1

    Heat some olive oil or butter over medium high heat in a big shallow pan or a Dutch oven.

    Step 2

    Start the saute: Add the onions and sweat them until they have a little color on them. You can even caramelize them and cook them down for a deeper and sweeter taste.

    Step 3

    Add the cubed eggplant.

    Step 4

    Add sliced yellow pepper, mushrooms, golden raisins, scallions and garlic. Stir, and continue to cook over medium heat.

    Step 5

    Sprinkle one tablespoon of seasoning over the vegetables.

    Step 6

    Stir and cook until the vegetables are cooked through and soft. The onions will continue to caramelize. Add the petite canned tomatoes, as much as you like. You can turn down the heat and let this cook gently for as long as it takes to get ready for dinner.

    Step 7

    About 15 to 30 minutes or so minutes before you serve dinner, add cream - use your discretion. You can add as much or as little as you like.

    Step 8

    About 10 minutes before you serve, add the halved cherry tomatoes and cook until soft but not until they are mush. Look, this is not an exact science. You can make this dish happen in an hour or stretch it out for a few hours if you are making an evening out of this.

    Step 9

    Serve over pasta, preferably a thick dry spaghetti (cooked about 9 minutes or according to the directions on the package).

    Conclusion

    Garnish with cherry tomatoes, parsley and/or basil leaves. Serve with some good Italian bread. Grind some black pepper over the top of the sauce, fire one up and pretend you are in Ocho Rios with Evita. Or Keith Richards. Turn up the music and have a party.

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