Prep 25 mins
Cook 10 mins
From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!
- 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)
- 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.
Wow did we ever like this! I even used the whole grain pasta and did not hear a peep out of my better half....great recipe...I added a few more veggies...
Yummy! Wonderfull dressing with garlic, ginger, tahini, peanut butter and all the good things!
Delish! Made it with red wine vinegar instead of sherry and made my own chili oil. Great cold or slightly warm! I like it spicy so I may add more, but it's a great starter recipe to work with.