Spaghettini is a type of pasta that is similar to spaghetti but slightly thinner in diameter. The name "spaghettini" is derived from the Italian word "spaghetti," which means "little strings" or "thin strings." It is a popular variety of pasta commonly found in Italian cuisine.
Like spaghetti, spaghettini is made from durum wheat semolina and water, and it typically has a long, cylindrical shape. It is often served with a variety of sauces, and can be paired with a wide range of ingredients like meat, seafood, vegetables, and cheese.
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Due to its thinner size, spaghettini cooks more quickly than regular spaghetti. It is often preferred in dishes where a finer texture or lighter appearance is desired. As with many types of pasta, spaghettini is versatile and can be used in a variety of recipes, making it a popular choice in kitchens around the world.
Ingredients:
-250g Golden Penny spaghettini
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup unsalted peanut butter
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
-1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Crushed peanuts for garnish (optional)
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Instructions:
1. Cook the Golden Penny spaghettini in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a separate large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onions, garlic, and grated ginger. Sauté until the onions are soft and translucent.
3. Stir in the sliced bell peppers, carrots, and cabbage. Cook for a few minutes until the vegetables are slightly tender but still crisp.
4. In a bowl, whisk together the peanut butter, vegetable or chicken broth, tomato paste, ground cumin, ground coriander, cayenne pepper, salt, and pepper until well combined.
5. Pour the peanut sauce mixture over the vegetables in the skillet. Stir well to combine and bring the sauce to a simmer. Let it cook for a few minutes until it thickens slightly.
6. Add the cooked spaghettini to the skillet with the peanut sauce and vegetables. Toss everything together until the pasta is well coated with the sauce.
7. Taste and adjust seasoning as needed. If the sauce is too thick, you can add a little more broth or water to achieve the desired consistency.
8. Garnish the dish with chopped fresh parsley and crushed peanuts (if using).
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