This Kung Pao Spaghetti is a delightful fusion of Chinese and Italian flavors, featuring spaghetti cooked to perfection and tossed with a savory sauce and colorful vegetables.
1: Bring salted water up to a boil.
2: Add the spaghetti and cook until al-dente for about 7 mins.
3: Strain the pasta, add oil to prevent sticking and set aside some of the boiled pasta water, about ¾ Cup.
4: Combine the ingredients for the sauce and set aside in a separate bowl.
5: In a wok, heat oil and add the red chilli, ginger and garlic. Add the spring onion whites.
6: Add the peanuts and cashew nuts, fry until golden.
7: Add the onions and capsicum and toss on a high flame.
8: Add the pasta and the sauce.
9: Add some of the pasta water to adjust the consistency.
10: Finally add spring onions and serve immediately.
