Ingredients
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6 garlic cloves, chopped
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1/4 cup fresh ginger, peeled and chopped
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1/2 cup vegetable oil
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1/2 cup tahini (sesame paste)
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1/2 cup smooth peanut butter
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1/2 cup good soy sauce
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1/4 cup dry sherry
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1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
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1/4 cup honey
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1/2 teaspoon hot chili oil
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2 tablespoons dark sesame oil
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1/2 teaspoon fresh ground black pepper
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1/8 teaspoon ground cayenne pepper
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1 lb spaghetti
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1 red bell pepper, julienned
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1 yellow bell pepper, julienned
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5 scallions, sliced diagonally (white and green parts)
Instructions
- 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 until just done, not soft.
- 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.
- Enjoy!