Wafu Spaghetti in Colourful Capsicum Cups

Cut off top (cap) & dispose seeds from capsicums. Remove stalk but keep “cap”. Don’t waste. Wash & use the fruit from the “cap”. Dice it & set aside. Rinse all other capsicums & turn them upside down to dry. Halve the tomatoes & 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 & devein prawns. Cut into cubes. Heat pan & add olive oil. Sautéed garlic till fragrant & add prawns. Throw in diced capsicums & chilli peppercorns.

Add pasta, tomatoes, remaining wafu sauce & salt. Mix well.

Divide pasta & slot them into capsicum cups. Garnish with parsley.