I love Mondays. I never go out on a Monday evening. For me, it’s a night when I cook something nice to eat, and go to bed really, really early. Tonight was no exception. I made some of Jane’s spaghetti and I’m about to turn in – it’s 9.30pm.
This recipe sounds a bit odd, but I actually really liked it – here’s Jane’s version:
The peanut flavour wasn’t too overpowering so it’s weird but good. Here’s how mine turned out:
My overwhelming desire to make this spaghetti dish was basically led by this photo of Jane Fonda dishing out what looks like spag bol…
there are some other great pics of Jane making a pasta dish in the 1960s on the internet but they have scary looking copyright notices attached so I’m not bunging them in here, but do seek them out by googling Jane Fonda Spaghetti.
Let’s just say that Jane obviously knows her way around massive vats of spaghetti…
P.S. It is November 2017 and I just found a portion of Jane’s spaghetti sauce in the freezer. What a treat. Freezes perfectly and surprised me with how tasty it is. Fab.
- 1/2 cup (4 fl oz/125 ml) vegetable stock or vegetable broth
- 3 tablespoons reduced fat chunky peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 garlic clove, peeled and minced
- 1/4 teaspoon crushed red pepper flakes
- 6 qt (6 l) water
- 12 oz dried spaghetti
- 1 green bell pepper (capsicum), seeded, deribbed and chopped
- 1 red bell pepper (capsicum) seeded, deribbed and chopped
- 1/2 cup chopped green (spring) onions, green and white parts
- 1/4 cup (1/3oz/10g) chopped fresh cilantro (fresh coriander)
- In a small saucepan, over a medium to high heat, heat the stock until hot.
- Add the garlic, peanut butter, soy sauce, and red pepper flakes and stir until peanut butter has dissolved and you have a thick sauce.
- Cook spaghetti according to directions on box until al dente.During the last minute of cooking add the bell peppers and blanch for 1 minute.
- Pour the drained pasta and peppers into the sauce and mix well to coat the pasta with sauce.