Rasta Pasta – Version 1.1


In Version 1.0 of Rasta Pasta, I decided on simplicity. I used the tri-colored pasta which has very gentle pastel equivalents for red and green but it did add to the appearance of the finished meal. In Version 1.1, I substituted a can of tomato sauce for the red pepper. The sause was already red enough but I wanted a wetter look when on the pasta. The unexpected benefit was that by using a white plate for the picture, the pasta appeared to have brighter colors.

For the sauce, the recipe is as follows. This not only looks good but has a pleasant taste and iss actually healthy eating.


1 tablespoon Olive Oil

1 cloves garlic minced

½ onion rough cut

1 thin slice scotch bonnet pepper

1 yellow bell pepper

1 green bell pepper

1 can 14.5 oz. diced organic tomatoes

1 can 8 oz tomato sauce

1 sprig basil

¼ tsp oregano

salt to taste

This is an all in the pot meal where I sauteed the hot scotch bonnet pepper, garlic and onion in the olive oil for about ½ hour and then the rest of the ingredients were added to the pot and left to simmer for about 5 hours or until the peppers are soft.

The introductory picture is the vegan meal but once again, I enjoy mine with cheese as shown below.

Rasta Pasta Version 1.1 with Cheese

Both version of the Rasta Pasta were fine except the addition of the tomato sauce and the use of the white plate made a much more attractive presentation. The only other change I envision, is to eliminate the yellow pepper which is far too expensive ($6.00 per pound) and adds more in cost than a piece of chicken which is in many of the traditional versions. I believe a yellow summer squash would be an appropriate substitute and will give it a try.


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