Creamy ackee meets spicy jerk seasoning in this fiery fusion pasta. Packed with heat, herbs, and silky ackee, it’s a flavor bomb you didn’t see coming. Serve it up for dinner or lunch the next day - just don’t forget the sun-dried tomatoes.
Ingredients
- 7½ oz (210 g) linguine pasta
- 1 cup (235 ml) pasta water
- 1 (19-oz [540-g]) can ackee
- 3 tbsp (45 ml high-heat cooking oil
- ½ onion chopped
- 1 tbsp (15 ml) Jamaican Jerk Marinade (store-bought or homemade)
- 1 tbsp (16 g) tomato paste
- 1 tsp all-purpose seasoning
- 1 tsp black pepper plus more to taste
- 1 tsp fresh thyme leaves removed from the stems
- ⅓ cup (70 g) sun-dried tomatoes
- 2 tbsp (30 ml) oil from the jar of sun-dried tomatoes
- Salt to taste
Instructions
- Following the package instructions, boil the pasta in salt water, 2 minutes shy of al dente.
- Once boiled, reserve 1 cup (235 ml) of the pasta water, then drain the pasta. Drain and gently rinse the canned ackee under cold water, then set it aside.
- Bring the oil to medium heat in a large skillet. Sauté the onions until translucent, then mix in the Jamaican jerk marinade and tomato paste for 1 minute, or until the tomato paste darkens.
- Gently mix in the ackee, all-purpose seasoning, black pepper and fresh thyme.
- Gently stir the pasta water in and allow the ackee mixture to cook for 5 minutes. Mix in the cooked linguine pasta, sun-dried tomatoes and oil until everything inside the pan is combined.
- Turn off the heat, add salt and black pepper to taste. Enjoy it while it’s hot!