One of our friends from our yoga studio, James, is obsessed with this dish. He first tried it as take-out from the deli section in PCC Natural Markets, then he found the recipe on their website and made it for himself. He kept telling me how delicious it was and he forwarded the recipe to me along with some pictures he’d taken. He did everything but come over to our house and cook it in our kitchen. When I finally got around to making it, I realized why he was so crazy about it. It’s really good and it’s easy to make.
The dressing on the pasta is made up of only three ingredients: Tamari, sesame oil, and cayenne pepper. You could substitute soy sauce for the Tamari if you can’t find it in your area, but I think Tamari is worth the extra cost. Soy sauce and Tamari are both made from fermented soybeans, but Japanese Tamari is thicker, darker, and richer than its counterpart.While most soy sauces are made with about 50% soybeans and 50% wheat, Tamari soy sauce is made from 100% soybeans.
This dish is very kid-friendly. Our big kid, who isn’t too fond of the vegan food choices at our house, loved it. (You may have to adjust the cayenne pepper.) It would be good with some baked tofu mixed it for extra protein. The only change I made from the original recipe was to substitute green onions for the cilantro. (http://ihatecilantro.com) I thought briefly about changing the name of this dish, especially when I found out that capellini means “thinning hair” in Italian, but since it’s PCC’s recipe, I will respectfully stick with their name.
- 1 pound angel hair pasta (I used a 13.25 oz box Barilla Whole Grain angel hair)
- ½ cup Tamari
- ½ teaspoon cayenne pepper, or to taste (I used ¼ teaspoon)
- ⅓ cup toasted sesame oil
- 1 red pepper, chopped into small pieces
- 1 bunch cilantro, coarsely chopped (optional)
- 1 bunch green onions, chopped (optional)
- Boil pasta in ample water, stirring frequently, according to directions on package. Dump cooked pasta in a colander and rinse to cool. Drain completely.
- Mix together Tamari, cayenne and sesame oil until blended; toss with pasta. Adjust the amount of cayenne as needed.
- Add chopped red pepper, cilantro or green onions to pasta and toss to combine.
- Serve room temperature or chilled.
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I made this dish for the first time last night – it was so good and so easy to make. My carnivore husband loved it too and went back for thirds. I added a little less than 1/4 tsp cayenne and that was perfect for us. This would also be a great dish for summertime, because you can serve it cold.
I’m so glad you and your husband liked it! I agree this is a very carnivore-friendly dish! I recently made it with whole wheat pasta and it was every bit as good. Thanks for letting me know how it turned out.
Delicious and easy! My husband loved it and suggested next time I add peanuts. I also used 1/4 tsp cayenne and found it plenty.
Peanuts would be a wonderful addition!