| 1. |
Mince garlic and finely chop peppers. Use more peppers to taste (I use 3 habanero peppers as well). |
| 2. |
In a small pan, heat oil over medium heat and cook garlic and peppers for 3-5 minutes. Set aside. |
| 3. |
In a small sauce pan, add 1/2 cup of water, rice vinegar, soy sauce and cayenne pepper to taste. Bring to boil. |
| 4. |
Remove from heat and add peanut butter (about 1/2 jar). Stir until creamy. It will be a strange consistency as the peanut butter melts, but don't worry it will smooth out. |
| 5. |
Stir in cooked garlic and peppers. Set aside. |
| 6. |
Boil water for pasta in a large pot. Add pasta and broccoli, cut in spears. Cover. Drain when cooked and return to pot. |
| 7. |
Add peanut butter sauce to pasta broccoli mix and sliced sun-dried tomatoes. Mix well. |
| 8. |
Allow to cool for at least 10 minutes before serving. Also great served cold. |
