About the Recipe
A delicious twist on traditional pasta and marina.
Ingredients
3 red bell pepper
3 medium tomatoes
1 scotch bonnet pepper
3 garlic cloves
2 Tbs ginger
1 red onion, quartered
3 Maggie cubes
3 Tbs red palm oil
2 Tbs tomato paste
1 Tbs smoked paprika
1/2 tsp liquid smoke
1 tsp nutmeg, freshly grated
1 Tbs thyme, dried
2 bay leaves
12 oz brown rice pasta
1 nori sheet, ground optional
1 tbsp iru, ground optional
Preparation
Prep
Prepare pasta according to package instructions. Set aside.
Make
Add bell pepper, tomatoes, garlic cloves, Maggie cubes, ginger and one red onion to a high-speed blender and puree until smooth.
Heat palm oil in a dutch oven over medium-high heat. Add the tomato paste to the oil and simmer until the tomato paste darkens in color.
Add the blended tomato mixture to the pan and bring to a simmer.
Add salt to taste, thyme, smoked paprika, liquid smoke, bay leaves and nutmeg to the reduction.
Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third.
Add pasta to sauce and serve.