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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Pasta is perfect when you need dinner in a pinch - and when pinching pennies might also be a good idea (it’s rent week, you’ve indulged in one too many “treat yourself” purchases… we’ve all been there!) But this couldn’t be an easier dish to whip up any time, really. It’s packed with savory flavors from jars and bottles you already have stacked in your cabinet or stuffed into the side of your refrigerator door. Soy sauce and sesame oil bring an undeniable umami, chili flakes add a zip of heat, and the creamy tahini brings some subtle, yet complimentary, nuttiness to the party. Blend it all together and the result? A sauce with some serious global flavor - simply by reaching into your pantry. Plus, bucatini rhymes with tahini…so they’re basically meant for each other. —What We Eat Gals
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Ingredients
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1/2 cup
tahini
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1/2 cup
soy sauce
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2 tablespoons
rice wine vinegar
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2 teaspoons
toasted sesame oil
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3
cloves garlic, crushed
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1-inch pieces
ginger, pealed and roughly chopped
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1/4 cup
cilantro stems, roughly chopped
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1 tablespoon
sriracha, or more to taste
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1/4 cup
starchy pasta water or more if needed
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1 pound
dried bucatini
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Toasted sesame seeds, chili flakes, cilantro, and scallions for garnish
Directions
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For pasta: bring a large pot of salted, boiling water to a boil. Cook pasta according to box instructions, until al dente. Reserve 1/4 cup pasta water. Drain pasta and set aside.
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For sauce: add the first 9 ingredients to a high-speed blender and blend until smooth. Add more water to sauce for a thinner consistency.
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Toss the pasta with sauce and finish with a generous pinch of sesame seeds, chili flakes, scallions and cilantro. Enjoy!
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