Espaguetis Dominicanos (Dominican Spaghetti)
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 527
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 49
- Sodium
- 1226
- Total: 30 min
- Active: 20 min
Ingredients
1 pound (454 grams) spaghetti
1 teaspoon salt
2 tablespoons olive oil
8 ounces (227 grams) Dominican salami, cubed (see Cook's Note)
1/2 cup (55 grams) chopped red onion
1 green or red bell pepper, sliced
1 clove garlic, minced
1 plum tomato, chopped
2 tablespoons whole pimiento-stuffed green olives or alcaparrado
1 chicken bouillon tablet
1/2 teaspoon dried Dominican oregano
1/2 teaspoon ground black pepper
1 cup (240 milliliters) tomato sauce
1 tablespoon unsalted butter
1/4 cup (25 grams) grated Parmesan cheese, for topping (optional)
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.