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:
2 carambola (star fruit), finely chopped
4 medium sized tomatoes, finely chopped
1 cup of spinach (Malabar spinach was used in this recipe)
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 cup of whole Roselle (Sorrel) sepals
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.
Serves 2.