I love you.
I’m sorry, was that awkward for you? I got caught up in the moment and wanting so badly to stick my face in this, it just slipped.
Truthfully, I’m not much of a pasta girl, never have been, but this, it’s a whole different story. It’s super easy, it’s amazing, and when I serve it to guest, they think I’m more fabulous than I really am. It’s really a win win here. Oh and my husband, he could eat this for every meal and sometimes he does… right out of the bowl.
This is a great dish to serve when entertaining, your guest will love you, just be prepared, they’re gonna want the recipe.
A few tips:
- You can make the sauce up to a week in advance
- Add chicken for protein. If serving buffet style, give the guest the option to add, don’t do it for them
- Leftover sauce – mix/top with vegetables, chicken, or fish
- If you’re not gluten-free, it’s still important to keep a package [or two] of gluten-free pasta in your pantry. Guarantee, someone will show up with a gluten allergy and you [& themselves] will be happy there’s options.
Most grocery stores carry gluten-free noodles or you can order online, depending where you live and what’s convenient. Here are a few recommends:
- Ancient Harvest Quinoa Pasta
- Riso Bello – Italian gluten-free pasta
- Shar Gluten-free pasta [consumer recommended]
Szechuan Noodles, gluten-free
[adapted from Barefoot Contessa]
- 6 garlic cloves, chopped
- 1/4 cup ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini
- 1/2 smooth peanut butter
- 1/2 cup gluten-free tamari [soy sauce for those who aren’t avoiding gluten]
- 1/2 cup dry sherry [or dry white wine]
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground pepper
- 1/8 [or pinch] ground cayenne pepper
- 1 pound of gluten-free spaghetti
- 1 red bell pepper, julienned
- 1 orange [or yellow] bell pepper, julienned
- 1 bunch [about 5] green onions [scallions], sliced diagonally
Optional – sprinkle with chili flakes for a little heat
To prepare the sauce: Place the garlic and ginger in a food processor. Add vegetable oil, tahini, peanut butter, tamari, sherry and red wine vinegar, honey, sesame oil, and ground pepper. Pulse until sauce is pureed.
If you’re using gluten-free pasta, be sure to follow the package directions – more sensitive to cooking than regular pasta. In a large pot, add water, salt and a splash of oil. Bring to a boil, add spaghetti and cook al dente.
Drain the pasta. Optional: reserve 1 cup of the cooking liquid – in case you need to thin out the sauce.
Place spaghetti in a large bowl and toss with half to three quarters of the sauce. Add red and yellow bell peppers and green onions. Carefully mix until well combined. If needed, add 1/4 of the sauce at a time until you’ve reached the desired consistency &/or to moisten the pasta.
Serve immediately and enjoy!
Note: Don’t combine the pasta and sauce until you’re ready to serve, otherwise it will make the pasta mushy
September 27 2011