Pasta au pistou

Serves 6

My role in the Pirates of the Caribbean series has inadvertently made me something of a connoisseur of Caribbean cuisine - and Dominica had the most impact on me. We found this amazing tree-house restaurant called Indigo. It's off the beaten path, and run by Marie Frederick and her husband Clem, who serve this delicious pasta recipe.

450g spaghetti
1 large bunch fresh parsley
1 cup fresh basil
4 cloves garlic
6tbsp grated Parmesan
^1/2tsp salt
2tbsp olive oil
1 medium onion, chopped
1 tin of tomatoes, drained
1tbsp brown sugar

Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm. In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste. Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft. Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes. Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately. E

'Caribbean Cooking for a Cause' by Morgan Freeman and friends, with profits to the Grenada Relief Fund, is published by Rodale, £20