posted by Fruffy 08-12-98 5:33 AM
Spaghetti with Sesame Sauce (Cincinnati Enquirer with changes by me)
1/2 cup tahini
1/4 soy sauce
1/4 cup water
1 tbsp. red wine vinegar
1 pound spaghetti, cooked al dente
1 tbsp. toasted sesame oil
hot sauce to taste
1/2 cup diced cucumber
1/2 cup diced tomatoes
Combine tahini, water, vinegar and hot sauce in a large serving dish. Add sesame oil to cooked (hot and drained) spaghetti.
Add this to the tahini mixture and mix well. Refrigerate for a few hours and serve with the cucumber and tomatoes. It keeps well in the refrigerator for about 1 week.