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This is so great to make ahead and serve at a picnic or for any lunch. Add more cayenne and chili oil if you want more of a bite.


  • 6 garlic cloves, chopped
  • 1/4 cup fresh ginger, peeled and chopped
  • 1/2 cup vegetable oil
  • 1/2 cup tahini
  • 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 black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound spaghetti (I use whole wheat spaghetti when I want something healthier)
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 4 scallions, sliced (white and green parts)


  • Place the garlic and ginger in a food processor. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, black pepper and cayenne.
  • Puree the sauce.
  • 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. I have served this cold as well and it was tasty.
  • The remaining sauce may be added, as needed, to moisten the pasta.

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