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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the Barefoot Contessa, this makes a great sidedish or lunch on it's own! Ingredients:
6 garlic cloves, chopped |
1/4 cup fresh ginger, peeled and chopped |
1/2 cup vegetable oil |
1/2 cup tahini (sesame paste) |
1/2 cup smooth peanut butter |
1/2 cup good soy sauce |
1/4 cup dry sherry |
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar) |
1/4 cup honey |
1/2 teaspoon hot chili oil |
2 tablespoons dark sesame oil |
1/2 teaspoon fresh ground black pepper |
1/8 teaspoon ground cayenne pepper |
1 lb spaghetti |
1 red bell pepper, julienned |
1 yellow bell pepper, julienned |
5 scallions, sliced diagonally (white and green parts) |
Directions:
1. Place the garlic and ginger in a food processor fitted with a steel blade.
2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
3. Puree the sauce.
4. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
5. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
6. Add the red and yellow bell peppers and scallions; toss well.
7. Serve warm or at room temperature.
8. The remaining sauce may be added, as needed, to moisten the pasta.
9. Enjoy!
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