Monday, April 03, 2006
Pasta with Red Chili Peanut Sauce
This sauce is something we used to make quite often, but it's been a while since we've had it. It's from Hot and Spicy and Meatless by DeWitt, Wilan and Stock. Saute 3 cloves of minced garlic and Asian chili sauce to taste in some peanut oil for a minute or so. Add 2 Tbs. tomato paste, 1/2 c. veg. broth, 1/2 tsp. agave nectar, 1 Tbs. peanut butter and 1/4 c. hoisin sauce. Whisk everything together and bring to a boil, then turn off heat and stir in 1/4 c. finely chopped peanuts and 2 tsp. chili powder. We put the sauce over some whole wheat spaghetti and topped it with steamed asparagus and a few cherry tomatoes.