February 10, 2014
(From 2011 Pasta Primo Vino)
This year we decided to step off the beaten pasta path and go with something a little different. We hope you’ll like our version of pasta with peanut sauce. At first glance, the ingredient list looks rather long, but note that the actual preparation is quite simple. Add more broccoli if you love it, and more or less hot sauce and chili oil to give it a sassiness level to your liking. We enjoy this dish with Glorie RIESLING and hope you will too.
1 lb. thin spaghetti, cooked just to al dente, shocked with cold water, drained well, and tossed with 1-2 tablespoons of olive oil
2-3 cups fresh broccoli florets, steamed just until done, drained, cooled and chopped
1/2 cup chopped fresh scallions
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup cold water
6 tablespoons creamy peanut butter
3 tablespoons peanut oil
3 tablespoons sesame oil
scant 2 tablespoons hot sauce
1 teaspoon chili oil
Preheat oven to 350 degrees. Then, prepare spaghetti, broccoli, and scallions. Set aside in a baking dish.
Then, place soy sauce, vinegar, ginger, garlic, sugar, salt and water in a blender and puree for one minute.
Add the peanut butter and puree for another minute.
Measure peanut oil, sesame oil, hot sauce and chili oil in a measuring cup and blend with a fork. Turn blender on low speed and drizzle into peanut butter mixture until incorporated.
Pour peanut butter sauce over pasta. Use a large fork and spoon to turn pasta, broccoli, scallions and peanut sauce until well blended.
Cover and bake immediately for 20 minutes or until heated through. Again, use the large fork and spoon to turn the pasta before serving.