Instructions

In a large glass bowl, combine the tomatoes, spring onion, garlic, hot (or sweet) sauce and salt with 2 tbsp of the oil.

Cook the pasta in a large pan of rapidly boiling water until soft, then drain in a colander.

Add the steaming pasta immediately to the tomato mixture and toss with some of the remaining oil and thyme. Season with salt and pepper.

Heat the ackee separately for 3-4 minutes in its own brine then drain before adding the ackee, basil and cheese to the pasta. slowly toss again.

Serve with a fresh green salad