| Prep: 20 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 16g | 4g | 80g |
| sugars | fibre | protein | salt |
| 9g | 6g | 19g | 0.5g |
When it comes to fusing the Southern charm of my Atlanta upbringing with the vibrant West African flavors of my Nigerian heritage, I simply adore Sokos Pasta. The marriage of these two culinary worlds in this one delightful dish takes me back to my family’s dinner table, bursting with love, laughter and an array of mouthwatering dishes.
Bringing Afro-Southern Fusion to Your Table
Sokos Pasta brings to plate the richness of penne pasta swathed in olive oil, combined with a colorful medley of vegetables, the tanginess of lemon, the tropical allure of pineapple and the savory finish of crumbled feta cheese. It’s a dance of flavors that, I promise, your taste buds will revel in. This dish is not only inspired by the regional ingredients of the American South and the boldness of Nigerian cuisine, it also shares similarities with the classic primavera pasta. The fresh vegetables used in both dishes contribute to their vibrant, appetizing aesthetics and health benefits.
A Meal that Nourishes and Delights
This pasta is not just flavorful, but also packed with nutritional value. The diverse vegetables used such as peas, bell peppers, and cherry tomatoes are a fantastic source of dietary fiber, vitamins, and antioxidants. The olive oil not only adds a rich, savory taste, but is also reputed to be heart-healthy. Moreover, the dish contains pineapple, offering a tropical twist. Not only does it lend this pasta an exotic sweetness, but it also provides a kick of vitamin C and aids digestion. The delicate balance of cheese and lemon juice finishes off the dish with a zesty freshness, while the basil gives an invigorating hit of herbaceous flavor.
If you’re searching for a new pairing to spruce up your dinner plans, I’d suggest serving this pasta alongside a soft, fluffy slice of cornbread or a hearty gumbo. The contrast between the gooey texture of the cornbread, the thick body of gumbo, and the bright freshness of this Sokos Pasta would be nothing short of divine.
For an easy step-by-step guide to making this delicious pasta, head on over to Delicious – one of my go-to sources for culinary inspiration.
This recipe find its charm in its balance – an Afro-Southern fusion that caters to the daring as well as the minimalist palette. And that’s why I love Sokos Pasta – a dish that truly captures my culinary journey and identity, offering a tangy, flavor-packed dining experience that’s also full of essential nutrients.
What You’ll Need
- 12 oz Penne pasta
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 large Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Black olives, pitted
- 1 cup Frozen peas
- 1 large Red bell pepper, cubed
- 2 cups Fresh pineapple, diced
- 1 large Lemon, juiced
- 1 tablespoon Lemon zest
- 1/2 cup Feta cheese, crumbled
- Salt, to taste
- Pepper, to taste
- 1/4 cup Fresh basil, finely chopped
Method
Step One
Begin by boiling a large pot of salted water for your pasta. Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente. When the pasta is ready, drain it in a colander and set it aside, retaining some pasta water for later.
Step Two
While the pasta is cooking, you can start on your sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and thinly-sliced red onion. Sauté these for around 5 minutes, or until the onion becomes translucent.
Step Three
Next, add the cherry tomatoes, pitted black olives, frozen peas and cubed red bell pepper to the skillet. Continue to sauté these ingredients until they start to soften. This should take around 10 minutes.
Step Four
Once your vegetables are cooked, add the diced fresh pineapple to the skillet. Let this cook for another 5 minutes, until the pineapple starts to caramelize and release its juices. At this point, you should also stir in the juice of one large lemon and the tablespoon of lemon zest.
Step Five
Now it’s time to combine the pasta with the sauce. Add the cooked and drained pasta to the skillet and give everything a good stir, making sure the pasta is well-coated with the sauce. If the pasta looks a little dry, you can add some of the reserved pasta water.
Step Six
Finally, season your pasta with salt and pepper to taste. Then, top it off with the crumbled feta cheese and freshly-chopped basil. Give it one final good mix to combine all the flavors, then remove the skillet from the heat.
Step Seven
Your Sokos Pasta is now ready to serve! Dish it up into individual bowls, garnish with a little extra basil and feta cheese if desired, and enjoy.
