I’m back! And appropriately, the first recipe I made after John Cooks May was an Ina one. I brought these to Becky’s cookout and they were a hit! I added broccoli to the proceedings (just threw it in the last minute of cooking the pasta), and omitted the sherry because I’m out of it.
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 vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti or thin linguine
1 red bell pepper, julienned
1 yellow bell pepper, julienne
4 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 al dente. Add broccoli during last minute of boiling. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce (you’ll have some leftover sauce). Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature (we liked it at room temperature).