Take a skillet and add:

2 tbsp olive oil

and cook on low heat.  Next add:

1 onion, finely chopped

and saute onion until golden coloured.

Next add:

4 sapodilla fruit, finely chopped

1 medium carrot, finely chopped

1/2 cup of spring onion, finely chopped

4-6 chilli peppers, finely chopped

1 pinch of Italian Seasoning

Salt and Pepper to taste

mix well and cook for 2 minutes.

Next add:

1 cup of mead (or white wine)

and place a fitted lid over skillet.  Simmer for 10-15 minutes.

In the last two minutes of cooking, add:

1 tin of canned tuna (optional)

and mix well.

While the sauce is cooking, bring a stock pot to boil and add:

200g of dried pasta (long macaroni was used in this recipe)

and cook for 4-5 minutes.

Once pasta is cooked, drain the water and mix half of the sauce into the pasta.  Serve pasta immediately and top with more pasta sauce.

Garnish with Seed Amaranth Flowers, if available.

Serves 2.