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Homemade Dominican Spaghetti (Espaguetis) photo

Dominican Spaghetti (Espaguetis)

This Dominican Spaghetti is a flavor-packed comfort food! A delightful mix of salami, fresh veggies, and rich tomato sauce makes it a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dominican
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti:
  • 1 pound spaghetti
  • 1 tablespoon salt
  • 1 pound Dominican salami (available on Amazon)
  • 2 tablespoons olive oil
  • 1 large red onion (diced)
  • 1 whole green bell pepper (or red bell pepper, cut into small cubes)
  • 1 cup pitted green olives
  • 2 cloves garlic (crushed)
  • 1 tablespoon capers (optional)
  • 4 plum tomatoes (cut into small cubes)
  • 1 teaspoon oregano (dry, ground)
  • 2 cups tomato sauce
  • 1 tablespoon vinegar (optional)
  • 1 cup evaporated milk (optional)
  • 1 teaspoon pepper (freshly cracked, or to taste)
  • 1 cup grated Parmesan cheese (optional)

Equipment

  • Large pot
  • Skillet
  • Cutting Board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method
 

Cooking Instructions:
  1. 1. Cook the Spaghetti: Begin by boiling a large pot of water. Add the tablespoon of salt and the spaghetti. Cook according to package instructions until al dente. Once done, drain and set aside.
  2. 2. Prepare the Salami: In a skillet, heat the olive oil over medium heat. Add the Dominican salami, and sauté until it is browned and slightly crispy. This will enhance the flavor of the dish.
  3. 3. Sauté the Vegetables: Add the diced red onion and bell pepper to the skillet with the salami. Cook until the vegetables are soft and fragrant, about 5 minutes. Then, add the crushed garlic and sauté for another 2 minutes.
  4. 4. Add the Tomatoes and Olives: Stir in the diced plum tomatoes, green olives, and capers (if using). Cook for about 3-4 minutes until the tomatoes begin to break down.
  5. 5. Create the Sauce: Sprinkle in the oregano and pour in the tomato sauce. If you want a tangy touch, add the vinegar. Let the sauce simmer for about 5 minutes, allowing all the flavors to meld together.
  6. 6. Combine and Serve: Add the cooked spaghetti to the skillet, tossing it in the sauce until well coated. If you want a creamier texture, stir in the evaporated milk. Season with freshly cracked pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze in a freezer-safe container for up to 2 months.
  • Reheat on the stovetop over low heat, adding a splash of water or sauce to keep it moist.