After 2 days of sweet kiwi dish, I'm making savoury dish with using Zespri green kiwi. A bit of sourish of kiwi making the seafood spaghetti more appetizing. Believe me, this new invention really will surprise you. At initial thought, my mum-in-law seems like cannot accept that spaghetti match with green kiwi? After her first bite, she is like oh wow, amazing taste. Healthier taste without putting any sugar!
Curious about the taste? Just take out your dry spaghetti and cook now, cut some fresh green kiwi, and mix together and enjoy every mouthful of bites. One thing to take note that, not using too chilled green kiwi, else you will feel strangest of the food temperature between spaghetti and kiwi fruits.
Let me know the feedback after you've tried this. :)
4 tablespoons olive oil
6 cloves crushed garlic or cut into fine pieces
3 cups whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/2 package n.3 dried spaghetti
8 ounces shrimp, peeled and deveined
8 ounces crabsticks
2 Zespri green Kiwi (room temp)
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- In the same time, bring a pot of water to a boil, mix with some salt. Cook dried spaghetti for 10 minutes, drain and mix with some olive oil to avoid them stick together.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and crabsticks. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add them to the tomato mixture. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over spaghetti
- Cut the green kiwi and arrange nicely together with spaghetti. You can opt to quash 1 of the kiwi fruit into puree for plating purpose.