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.
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.