The health benefits of these capsicums surpass many other fruits as they contain far more anti-oxidants that derive from its rich colors. I wanted to have red too but I was afraid that my guests may find it too spicy especially when taken raw. Instead, I added cherry tomatoes and prawns to add a shade of red to the Wafu Spaghetti.
Chilled Aromatic Earl Grey Pork Loins to go with it. It was a satisfying meal for both our sight and taste.
5 Capsicum (3 green, 3 yellow)
½ pkt of Spaghetti
200g of Prawns
10 Cherry tomatoes
1 tbsp Extra-virgin Olive Oil
1 tsp Salt
½ tsp Chilli peppercorn
½ bottle of Wafu sauce
6 cloves of Garlic
Parsley for garnish
- Cut off top (cap) and dispose seeds from capsicums. Remove stalk but keep “cap”. Don’t waste. Wash and use the fruit from the “cap”. Dice it and set aside. Rinse all other capsicums and turn them upside down to dry. Halve the tomatoes and slice the garlic.
- Cook pasta according to instructions on package. Drain well. Instead of putting butter or olive oil to prevent pasta from sticking, mix with 5 tbsp of Wafu sauce, a Japanese vinaigrette popularly used for salad dressing.
- Remove shells and devein prawns. Cut into cubes. Heat pan and add olive oil. Sautéed garlic till fragrant and add prawns. Throw in diced capsicums and chilli peppercorns.
- Add pasta, tomatoes, remaining wafu sauce and salt. Mix well.
- Divide pasta and slot them into capsicum cups. Garnish with parsley.
Try pairing these colourful capsicum pasta with Chilled Aromatic Earl Grey Pork Loins! Remember to check out other festive recipes too @ Merry X’mas With Love From Singapore!