• 6 Cloves Garlic chopped

  • 0.25 cup fresh Ginger peeled and chopped

  • 0.5 cup vegetable oil

  • 0.5 cup Tahini sesame paste

  • 0.5 cup smooth Peanut butter

  • 0.5 cup good Soy sauce

  • 0.25 cup dry sherry

  • 0.25 cup sherry vinegar

  • 0.25 cup Honey

  • 0.5 teaspoon hot Chilli Oil

  • 2 tablespoons dark Sesame Oil

  • 0.5 teaspoon freshly ground black pepper

  • 0.125 teaspoon ground Cayenne pepper

  • 1 lb Spaghetti

  • 1 red Bell pepper julienned

  • 1 yellow Bell pepper julienned

  • 4 scallions sliced diagonally (white and green parts)


  • 1.

    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.

  • 2.

    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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