This is a great main course or salad dish. You can make the sauce a week ahead and add it to the pasta just before serving. I also mix in grilled chicken when using it as a main dish.
Serves 6 to 8
3 garlic cloves, chopped
1/4 cup ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup honey
1-2 tablespoons sweet chili sauce
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 scallions, sliced diagonally
1/2 pound grilled chicken, chopped into bite-size pieces (optional)
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, peanut butter, soy sauce, honey, chili sauce, sesame oil and ground peppers. Purée the sauce.
Add a splash of oil to a large pot of boiling salt 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 three-quarters of the sauce. Add the red and yellow bell peppers and scallions, toss well. Serve warm or at room temperature. The remaining sauce may be added to moisten the pasta, as needed.