By Shelly-Ann Thompson, Freelance Writer
Before they take off for the 26.2-mile trek along Negril's famous coastline, participants in Saturday's Reggae Marathon will fuel up with pasta at the 'World's Best Pasta Party'
PASTA, PASTA and more pasta is a marathon runner's fuel. Therefore, a pasta party precedes a true marathon event and organisers of the Reggae Marathon in Negril are upholding that tradition.
Tomorrow, evening, before the big event on Saturday, participants and guests will devour a variety of pasta delights. Described by Gina Harrison, public relations officer for the Jamdammers Running Club, the organising body, as the 'World's best Pasta Party', six hotels from the west -- RIU Tropical Bay, Beaches Negril, Sandals Negril, Negril Cabins, Beaches Sandy Bay and Couples Negril will converge at Couples Swept Away Hotel in Negril to dish out main pasta meals to noodle lovers.
"They really go all out on this ice sculptures, the works! We have been to pasta parties at international marathons like NYC and Boston and they put Ronzoni pasta in a big pot and throw some bottled sauce on it. This party has no comparison and we promote it that way," said Harrison.
Runners will be coming from the U.S., Sweden, Mexico, Japan, Tanzania, Nigeria, Italy, Great Britain, Germany, Canada, Brazil and Austria for the Reggae Marathon. "The Pasta Party gives the opportunity for the runners to meet and to experience more of what we have to offer," she added.
Last year's pasta party attracted hundreds of patrons to a sumptuous feast provided by executive chefs and this year the cooks are planning another bellyful for the third such soiree. Preparations are fully under way to have another splendid party, noted Stefan Spath, executive chef at Couples Negril, earlier this week.
Spath also noted that pasta is an excellent source of carbohydrates, and runners need an ample supply of the nutrient to withstand long distances.
"Every hotel is providing two different pasta dishes so there will be 12 completely different dishes," said Spath. Some of the pastas planned are Rasta pasta, made with cho cho, ackee, callaloo and pepper; spaghetti with tomato sauce and olive sauce; meat and vegetable lasagna; bow-tie (actually shaped like a bow tie) pasta with seafood; and ravioli. The menu will also include a range of salads rice and shrimp, fruit, Italian, grilled vegetables, potato, meat, pumpkin, Caesar and Greek served with a variety of dressings.
"We are trying to cater for every possible taste," said Spath who has been a chef for more than 16 years.
As an added attraction most of the dishes will be prepared on site, allowing patrons to choose the items and pasta dishes they want.
Michael Drummond, Beaches Negril's executive sous chef, noted that Beaches has been involved with all the parties, and this year will be preparing three pastas dishes - Italian salad, macaroni and cheese pasta, and a mushroom, tomato, and meat sauce. "As usually Beaches aims to please... look forward to a wonderful evening of pasta. It may be pasta but the sauce that we will use will make it appetising."
Norman Kerr, executive chef at Negril Cabins, said the chefs are doing everything possible to make it the best ever pasta party. "To make my station more attractive we are also providing jerk chicken breast. The food will be attractive and enticing so that when you look at it you'll want to eat."
Negril Cabins' menu will be serving up fettuccine pasta, ravioli cheese pasta and alfredo sauce. The fettuccine will completed with parsley, onion, garlic and cheese.
"To add a reggae flair we have included sweet potato. Internationally it would be Irish but we are keeping it Jamaican," said Kerr.
The chefs have decided to include a few other Jamaican items to bring out the country's 'flavour'. For the first time there will be boiled yams, bananas, roast breadfruit, fried sweet potato and boiled dumplings.
"We want to show what we can do. Our quality foods can rate among (others) from around the world. We produce the best that there is," he added.
Spath is encouraging those who will attend to eat as much as they can.
"Try as many different things as possible. Taste the various dishes that's available. Try a little bit from all the hotels."
Rick's Café will provide drinks, and the chefs noted that there will be juices and non-alcoholic beverages. Entertainment is to be provided by Caribbean Regal Steel Band.
The cost for non-participants is $900 or US$15. But if you can't be there, try three of the dishes that will be on the menu, courtesy of Stephan Spath, executive chef, Couples Negril.
Pasta with shrimps, mussels & squid
Serves 4
1 pack pasta - such as linguine, fettuccine, rigatoni, bow-tie
4 tbsp. olive oil
1 medium onion
2 cloves garlic, peeled and finely diced
1 small bunch escallion
6 ozs. peeled and de-veined medium shrimps
4 ozs. mussels, chopped into 1/4-inch pieces
4 ozs. squid, chopped into 1/4-inch pieces
1/2 cup dry white wine
Salt, black pepper
2 large tomatoes
small bunch fresh parsley
METHOD
Peel and finely dice the onion. In a frying pan heat the olive oil, add the onion and the garlic and sauté until soft. Wash and chop the scallion and add to the pan. Add the seafood and sauté for about two minutes until cooked. Add the white wine. Remove from the heat, but keep warm.
Remove the skin of the tomatoes by submerging the tomatoes in boiling water for about 20 seconds and immediately refreshing them in ice water (prepare the tomatoes by removing the core and cutting a cross on the opposite side before this process). Peel off the skin and cut tomatoes in quarters. Remove the seeds and cut the tomato flesh into pieces. Add to the seafood.
Boil the pasta in plenty of salt water as per instructions on the packet. Drain. Add pasta to the
seafood and mix thoroughly. Add salt and black pepper to taste. Add freshly chopped parsley and allow to stand in the covered pan for a couple of minutes before serving.
To serve:
Divide on plates and sprinkle with more chopped parsley
Bottom note:
Pasta should always be cooked 'al dente'. This Italian phrase means 'to the tooth', referring to the pasta being cooked only until it offers a slight resistance when bitten into but is not soft or overdone.
Traditionally, pasta with seafood is not served with parmesan cheese.
For a spicy alternative try this: Cut 3 scotch bonnet peppers in half, put into a small jar and top up with olive oil. Cover and allow to stand in the refrigerator for at least two days. When serving the pasta on the plate pour some of the spicy oil on top.
Jamaican Rasta pasta
Serves 4
1 pack short pasta -- such as penne, bow-tie, twist
5 tbsps. olive oil
1 medium onion
2 cloves garlic, peeled and finely diced
1 small bunch escallion
1 large carrot, peeled and cut into 2-inch strips
1 cho cho, peeled and cut in 2-inch strips
1/2 each yellow, red and green pepper
8 ozs. callaloo or pak choy (washed and cut into 1/2-inch wide strips
1/2 tin ackee, drained
Salt and black pepper
4 tbsps. grated parmesan cheese
Small bunch fresh parsley
METHOD
Boil the pasta in plenty of salt water as per instructions on the packet. Drain and refresh with cold water.
Peel and finely slice the onion. In a frying pan heat the olive oil, add the onion and the garlic and sauté until soft. Clean and chop the scallion and add to the pan. Add the carrot and cho-cho strips and sauté for 2 minutes. Cut the peppers into strips and add to the frying pan. Cook for another minute.
Add the prepared calalloo or pak choy together with the drained ackee. Fry for another minute, ensuring all ingredients are cooked.
Finally, add the pre-cooked pasta. Mix well and heat quickly, stirring constantly. (Try not to break up the ackee). Finish the dish by adjusting the seasoning with salt and black pepper.
To serve:
Divide on plates and sprinkle with freshly grated parmesan cheese and finely chopped fresh parsley
Bottom note:
To make the dish spicy, add finely chopped scotch bonnet pepper to the pan when frying the onion and the garlic
Other vegetables such as cabbage, zucchini, yellow squash can be used as an alternative or can be added to the selection.
Spaghetti with tomato, tuna and olive sauce
Serves 4
1 pack spaghetti
5 tbsps. olive oil
1 medium onion
3 cloves garlic, peeled and finely diced
1 small piece of fresh ginger, peeled and finely diced
1 small tin (about 3 tbsps.) tomato paste
2 lbs. fresh plum tomatoes (or two 15 oz. tins diced tomatoes)
1/2 cup white wine
1 6 oz. tin tuna (in water), drained
6 ozs. black olives, pitted and cut in pieces
2 bay leaves
1/4 tsp. red pepper flakes
Salt, black pepper, pinch of sugar
1 tsp. ground cumin
Grated parmesan cheese
Small bunch fresh herbs (parsley, chives)
METHOD
Peel and finely slice the onion. In a saucepan heat the olive oil, add the onion, the garlic and the ginger. Sauté until soft. Add the tomato paste. If using fresh tomatoes, wash them and remove the core. Cut into 1/4-inch dice and add to the saucepan. If using tinned tomatoes, chop roughly and add together with the liquid to the saucepan. Add white wine, the tuna and the olives, the bay leaves and the pepper flakes.
Cover saucepan and bring to a boil, add salt, pepper and a pinch of sugar along with the cumin. Reduce heat and simmer for at least 15 minutes. Check seasoning and adjust if necessary. If the sauce gets too thick, add a little water.
Boil the pasta in plenty of salt water as per instructions on the packet. Drain and add to the sauce. Add 3 tablespoons of freshly grated parmesan cheese. Mix well and allow to stand in the covered saucepan for a couple of minutes before serving.
To serve:
Remove the bay leaves from the sauce. Divide pasta evenly on plates and sprinkle with more freshly grated parmesan cheese and finely chopped fresh herbs (chives or parsley).
Bottom note:
The pepper flakes can be omitted to make the dish less spicy.
In place of tuna and olives other ingredients such as peppers, zucchini, squash, capers can be used (for a vegetarian option).
Pasta was once considered fattening with little nutritional value. Nutritional experts now realise, however, the value of pasta in our diet. Pasta is a good choice for athletes and others who need energy to sustain them for long periods of time. Pasta comes in several varieties - spaghetti, shells, fettuccine, lasagna, ravioli and much more.
