Szechuan Noodles

From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!

• Ready In: 35 mins
• Serves: 6

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!