Dominican Spaghetti [Recipe + Video] Espaguetis
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
725 kcal
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Cuisine
South American, Dominican
Dominican Spaghetti [Recipe + Video] Espaguetis
Description
The recipe starts by boiling spaghetti in salted water until slightly softer than al dente, then draining and setting it aside. The sauce is prepared by browning diced Dominican salami in olive oil, which imparts robust flavor. Chopped red onion, bell pepper, pitted green olives, crushed garlic, and optionally capers are sautéed until the onion is translucent. Plum tomatoes and oregano are then simmered briefly until cooked through.
Tomato sauce and optional vinegar are added to the mixture and stirred. The sauce may be enriched by adding evaporated milk before combining with the cooked spaghetti. Stirring thoroughly without boiling helps incorporate the milk smoothly. Seasoning with black pepper and the reserved salt adjusts the final taste.
This dish balances salty cured salami with vegetable acidity and creaminess from milk, creating a rich yet balanced pasta meal. It is suitable for main courses and casual dinners where comfort and depth of flavor are wanted. Variations in vinegar and milk reflect personal preferences across Dominican households.
Ingredients
- 1 pound spaghetti [0.43 kg]
- 1½ tablespoon salt
- 1 pound Dominican salami 0.43 kg] (Amazon affiliate link
- 2 tablespoon olive oil
- 1 red onion large diced
- 1 green bell pepper or red bell pepper cut into small cubes
- ¼ cup green olives pitted
- 2 garlic crushed, cloves
- 1 tablespoon capers (optional)
- 4 plum tomato cut into small cubes
- ¼ teaspoon oregano dry, ground
- 2 cups tomato sauce
- ¼ tablespoon vinegar (optional)
- ½ cup evaporated milk (optional)
- ¼ teaspoon black pepper or to taste, freshly-cracked or ground
- ¼ cup Parmesan Cheese optional, grated
Instructions
1. Boil spaghetti
- Boil the spaghetti in enough water to cover them (about ½ galón [2 liters]) until slightly softer than al dente, having added 1 tablespoon of salt to the boiling water (set aside remaining salt). Drain the water and set the spaghetti aside.
2. Cook the sauce
- While the spaghetti is boiling, heat oil in a large skillet or pot over medium heat. Cut the salami into cubes. Cook and stir the salami until it browns. Lower heat to medium-low. Add onions, bell pepper, olives, garlic, and capers and cook and stir for a minute or until onions become translucent. Add tomatoes and oregano, simmer covered until the tomatoes are cooked through (3-5 mins). Stir in tomato sauce and vinegar (do not add vinegar if you'll use milk). Stir to mix.
3. Mix spaghetti and sauce
- Add milk and the boiled spaghetti and mix well. Stir until the milk is mixed through, but do not let it boil or the milk will curdle. Season it with black pepper and salt to taste.
4. Serve
- This dish is best served hot. Garnish with the cheese.
Notes
- Do not add vinegar if using evaporated milk to avoid curdling.
- Vinegar and milk are optional ingredients; use one or neither depending on your family preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 3136mg | 131% |
| Potassium | 955mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 38.8mg | 43% |
| Calcium | 154mg | 15% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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