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 |
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
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)
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Recipe doesn’t include spaghetti pasta type or amounts. I used about 6 serving amount of linguini and it was awesome flavor. Like it better than regular pasta sauce!
How much spaghetti is used in this recipe?