17
2020
40

Ingredients

  • 6 garlic cloves (chopped)
  • peeled fresh ginger (cup chupped)
  • 1 cup vegetable oil
  • 1 cup tahini (sesame paste)
  • 1 cup creamy peanut butter
  • soy sauce (cup good)
  • 1 cup dry sherry
  • 1 cup sherry vinegar
  • 1 cup honey
  • 1 teaspoon hot chili oil
  • 2 tablespoons dark sesame oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 pound spaghetti
  • 1 red bell pepper (julienned)
  • 1 yellow bell pepper (julienned)
  • 4 scallions (white and green parts sliced diagonally)

Directions

  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 colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce. Add the red and yellow bell peppers and scallions; toss well.
  3. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
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NutritionView more

2020Calories
Sodium41%DV980mg
Fat194%DV126g
Protein86%DV44g
Carbs64%DV193g
Fiber56%DV14g

PER SERVING *

Calories2020Calories from Fat1130
% DAILY VALUE*
Total Fat126g194%
Saturated Fat16g80%
Trans Fat1.5g
Cholesterol
Sodium980mg41%
Potassium1240mg35%
Protein44g86%
Calories from Fat1130
% DAILY VALUE*
Total Carbohydrate193g64%
Dietary Fiber14g56%
Sugars82g164%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.