Barbadian-style Chitarrine Pasta

Ingredients

In this Barbadian adaptation of Chitarrine alla Teramana, we infuse the dish with the vibrant flavors of the Caribbean. The original Italian recipe is enhanced with Barbadian ingredients such as fresh tropical fruits, local spices, and herbs. The sauce is given a Caribbean twist, incorporating tangy flavors and a hint of heat. This fusion of culinary traditions creates a unique and exciting dish that showcases the best of both Italian and Barbadian cuisines. We alse have the original recipe for Chitarrine alla Teramana, so you can check it out.

• 250g (8.8 oz) chitarrine pasta 250g (8.8 oz) chitarrine pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fresh pineapple juice 1 cup (240ml) fresh pineapple juice
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 56g, 12g
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Cook the chitarrine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the sliced red and yellow bell peppers, along with the minced scotch bonnet pepper. Sauté for a few minutes until the peppers are slightly softened.
4. 4.
   Pour in the coconut milk and pineapple juice, and bring the mixture to a simmer. Allow it to cook for about 5 minutes, until the flavors meld together.
5. 5.
   Add the cooked chitarrine pasta to the skillet and toss it gently in the sauce until well coated. Cook for an additional 2-3 minutes to allow the pasta to absorb the flavors.
6. 6.
   Season with salt and pepper to taste. Sprinkle fresh thyme leaves and chopped parsley over the pasta.
7. 7.
   Remove from heat and serve the Barbadian-style Chitarrine Pasta hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Scotch bonnet pepper — Handle with caution and use gloves when mincing, as it is a hot pepper. Adjust the amount according to your spice preference.

Tips & Tricks

• For an extra burst of flavor, add some diced fresh pineapple to the sauce.
• If you prefer a milder spice level, remove the seeds from the scotch bonnet pepper before mincing.
• Feel free to add some cooked shrimp or grilled chicken to make it a heartier meal.
• Adjust the sweetness by adding more or less pineapple juice according to your taste preference.
• Serve with a squeeze of lime juice for a tangy twist.

Serving advice

Serve the Barbadian-style Chitarrine Pasta as a main course, accompanied by a fresh green salad or grilled vegetables. It pairs well with a glass of chilled white wine or a refreshing tropical fruit punch.

Presentation advice

Garnish the pasta with a sprinkle of fresh thyme leaves and chopped parsley for a pop of color. Serve it in a vibrant bowl or on a decorative plate to showcase the beautiful blend of Italian and Barbadian flavors.