Recipe: Caribbean Pasta Recipes - Macarrones con Pollo, Spicy Cuban Pasta Sauce and Pasta, Spaghetti Dominican Republic Style, Pasta with Beans, Cuban Style

Pasta in the Caribbean is quite appreciated, especially because of the Chinese immigrants that very early established themselves in Cuba & Puerto Rico. Of course, here I am going to post several autochthonous recipes, & their interpretation by North American chefs of pasta in the Caribbean (not Tripps, by all means). Hope that one of the recipes is to your liking.

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CHICKEN WITH MACARONI (MACARRONES CON POLLO)
(Puerto Rican version)
Servings 6

1/2 pound rigatoni, cooked according to package instructions
2 tablespoons annatto oil
1/4 pound smoked ham, diced
1/4 cup Basic Recaito (SOFRITO)
2 pounds chicken pieces, seasoned with Adobo Goya (or your preferred brand of Adobo)
1/4 cup manzanilla olives, chopped
1 tablespoon capers
1 cup tomato sauce
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Put the cooked pasta in a bowl.

Heat the oil in a skillet and saute the ham and recaito over medium heat for 3 minutes.

Add the chicken, olives, and capers and cook for 5 minutes.

Add the tomato sauce and bring to a boil. Reduce the heat to medium-low and cook, covered, for 20 minutes.

Add the already cooked pasta, pepper, and cheese and toss well. Serve.

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SPICY CUBAN PASTA SAUCE AND PASTA
Makes 6 cups

1 package pasta, cooked, ready to add to dish
8 cloves garlic, thinly sliced
2 tbsp olive oil
1 tbsp balsamic or red wine vinegar
2 cups diced canned tomatoes with juice or 2 cups fresh tomatoes, diced
2 cups chicken stock or canned broth
1/2 cup cilantro, chopped
1/4 cup dry sherry or dark rum
1 whole juicy lime, squeezed
1 tsp salt
1/2 tsp crushed red pepper
1 whole egg, beaten
1/4 lb pecorino Romano, grated, divided
1/2 cup bread crumbs
freshly ground pepper
lime wedges

Cook and drain pasta.

While pasta is cooking, saute garlic in olive oil and vinegar until translucent.

Add the tomatoes, chicken stock, cilantro, liquor, lime juice, salt, and crushed pepper. Return to a slow boil and let simmer for about five minutes.

Now, add the cooked pasta, egg, half the cheese and while stirring heat until liquid is well incorporated.

Top with bread crumbs and milled pepper, serve with lime wedges (!) and balance of cheese.

Variation: Add 1/2 cup heavy cream at the end. Serve with slivers of fresh jalapeno at the table instead of crushed pepper within. Somehow find a copy of Desi Arnaz singing Baba-loo. Sure, a good cigar could find a home here...

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ESPAGUETIS (SPAGHETTI DOMINICAN REPUBLIC STYLE)
Source: Aunt Clara's Kitchen
Servings: 4

1 lb spaghetti
2 tablespoons of olive oil, divided
1/4 lb. salami diced into small cubes (optional)
1 large onion sliced finely
1 large green bell pepper cut into small cubes
1 tablespoon of capers (optional)
1/2 tablespoon mashed garlic
4 plum tomatoes cut into small cubes
4 tablespoons of tomato paste
1/4 teaspoon vinegar
1/2 cup evaporated milk
1/4 teaspoon ground black pepper
1 pinch oregano
Salt
1/4 cup ground parmesan cheese (optional)

Boil the spaghetti until slightly softer than al dente having added a teaspoon of salt to the water. Drain the water and reserve.

Heat a tablespoon of oil in a pan. Saute the salami until it turns golden brown on the outside.

Add the onions, pepper, capers, and garlic; let simmer until the vegetables are tender.

Add the tomatoes, let simmer until the tomatoes are tender. Add the tomato paste and vinegar.

Add the milk and let simmer at low heat until half the liquid evaporates.

Add the spaghetti and incorporate. Add pepper and oregano and adjust salt to taste.

Serve hot. Sprinkle the cheese on top. Serve with tostones or green salad.

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MODERN RECIPE:
PASTA WITH BEANS, CUBAN STYLE
Source: NUEVO CUBANO COOKING, New Fusion Recipes from Florida by Sue Mullen, 1993
Servings: 4

1 lb tri-color pasta (fussili)
3 tbsp olive oil
3 tbsp drained and finely chopped sun dried tomatoes packed in oil
3 tbsp finely chopped spring onions
2 tbsp coarsely chopped cooked black beans
2 tbsp finely chopped garlic
2 tbsp finely chopped fresh ginger root
grated zest of 1 orange
1/2 tbsp chili powder
6 oz drained and coarsely chopped tinned tomatoes
4 fluid ounces chicken stock
3 tbsp tomato puree (tomato sauce)
2 tsp sugar
salt & black pepper to taste
Extra spring onions for garnish

Cook the pasta al dente. Drain and set aside.

In a large frying pan, heat oil, add tomatoes, spring onions, beans, garlic, ginger, orange zest and chili powder,. Stir fry for 1 minute.

Add cooked pasta and stir fry another minute.

Add chopped tomatoes, chicken stock, tomato puree, sugar, salt & pepper. Stir fry 2 more minutes, until pasta is thoroughly coated with the seasonings. Serve immediately.