Total Time
35mins
Prep 25 mins
Cook 10 mins

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

Ingredients Nutrition

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!
Most Helpful

5 5

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...

5 5

Yummy! Wonderfull dressing with garlic, ginger, tahini, peanut butter and all the good things!

5 5

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.