This recipe is from Ina Garten's Barefoot Contessa and one that my cookbook opens to automatically I've made it so often. It's easy to make but a bit messy, as the splattered pages of my book attest to but fabulous for a summer cook-out (as I look out at the bare trees in my yaad.) (My Boston accent)
Ina Garten's Szechuan Noodles
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
1 red bell pepper, julienned
1 yellow pepper, julienned
4 scallions, slice 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 splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta, place in a large bowl and while still warm, toss with three-quarters of the sauce. Add red and yellow peppers and scallions, toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
Ina Garten's Szechuan Noodles
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
1 red bell pepper, julienned
1 yellow pepper, julienned
4 scallions, slice 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 splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta, place in a large bowl and while still warm, toss with three-quarters of the sauce. Add red and yellow peppers and scallions, toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.