Recipe courtesy of Vanessa Mota
Recipe courtesy of Vanessa Mota
Watch how to make this recipe.
Espaguetis Dominicanos (Dominican Spaghetti)
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 527
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 1226 mg
When we talk about quick and simple recipes, spaghetti is always at the top of the list. The Dominican version of this delicious pasta dish is made with a tomato-based sofrito sauce and Dominican salami for an inexpensive source of protein. The affordable nature of this dish makes it a popular option for large gatherings. Dominicans are even known for making large pots, called empaguetadas, to bring on group trips to the beach, el río (the river), or the lake, a tradition that makes spaghetti the ultimate dish for fun, love, and bonding. Serve with bread, plátanos fritos, and ensalada verde.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 527
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 1226 mg
Ingredients
Directions
- In a large pot, cook the spaghetti according to the package directions, adding the salt to the water once it is boiling. Drain the water and set the spaghetti aside.
- In a large skillet, heat the oil over medium heat. Add the salami and cook and stir until browned. Reduce the heat to medium-low. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for 3 to 4 minutes, until the onion becomes translucent. Stir in the tomato, olives, bouillon, oregano, and black pepper. Cook for about 2 minutes. Stir in the tomato sauce and butter. Let simmer, covered, for 6 to 8 minutes, or until the sauce thickens slightly.
- Add the cooked spaghetti and stir to combine. Serve hot with the grated Parmesan (if using) on the side.
Cook’s Note
If you don’t have Dominican salami, you can substitute it with cooked ham.
