Ingredients

• Garlic cloves, chopped  – 6
• Fresh ginger, peeled and chopped  – 1/4 cup
• Vegetable oil  – 1/2 cup
• Tahini (sesame paste)  – 1/2 cup
• Smooth peanut butter  – 1/2 cup
• Good soy sauce  – 1/2 cup
• Dry sherry  – 1/4 cup
• Sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)  – 1/4 cup
• Honey  – 1/4 cup
• Hot chili oil  – 1/2 tsp
• Dark sesame oil  – 2 tblsps
• Fresh ground black pepper  – 1/2 tsp
• Ground cayenne pepper  – 1/8 tsp
• Spaghetti  – 1 lb
• Red bell pepper, julienned  – 1 lb
• Yellow bell pepper, julienned  – 1
• Scallions, sliced diagonally (white and green parts) – 5

Method

1.Prepare the sauce by pureeing garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. 

2.Cook the spagetti in boiling water along with salt and  a little oil till it gets cooked

3.Drain the pasta using  a colander and toss  it  with 3/4 of the sauce. 

4.Add the red and yellow bell peppers and scallions; toss well. 

5.Serve warm or at room temperature. 

6.Add the remaining sauce  to moisten the pasta.