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 vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
Directions
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
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By Cook4sanity
on March 25, 2013
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I tried this recipe exactly, and enjoyed it. However I felt it needed cilantro, and a little less peanut butter, some water, chili oil and a touch of lime juice in the sauce. I make the sauce consistency a little less tight. I also add more veggies, whatever I have on hand and chicken. I think it becomes a little more Thai at this point, but I go to this recipe several times a year and I'm glad I have to springboard off. I love Ina's platform and have all her books, but this one I do change.
By lvedgar
Allentown
on May 22, 2012
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Delicious! A great sauce! I added some extra veggies (mushrooms and snow peas and sauteed them up with some of the chili oil, soy, and sesame. A nice addition. I also made it with Udon noodles instead.
By cms2500_11437622
lawrenceville, NJ
on May 05, 2012
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Really tasty and easy. Great for parties
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