There are dishes that make you pause and smile even before the first bite — Dominican Spaghetti (Espaguetis) is one of them. This version is bright, savory, and a little bit nostalgic: long strands of pasta coated in a tangy tomato sauce studded with salty, savory Dominican-style salami, tender vegetables, and just enough richness to make every forkful feel like home. It’s the kind of meal that works for a busy weeknight, a lazy weekend, or a potluck where everyone comes back for seconds.
Why you’ll love this dish
- Simple ingredients create bold, layered flavor.
- Flexible: easily scaled up for a crowd or dressed up for a special meal.
- Comforting textures — al dente spaghetti with chunky sauce bits.
- Quick to make when your pantry is stocked with essentials.
Ingredients
Make sure everything is prepped and within reach so the sauce comes together quickly once you start cooking.
- ▢1 pound spaghetti, [0.43 kg]
- ▢1½ tablespoons 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 pitted green olives
- ▢2 garlic cloves, crushed
- ▢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 pepper (freshly-cracked, or ground), or to taste
- ▢¼ cup grated Parmesan cheese, (optional)
Before you begin
Fill a large pot with water and set it over high heat to bring to a rolling boil. This will be ready when you need to cook the spaghetti. While the water heats, prepare and chop the vegetables and salami so everything is ready to go.
Step-by-step directions
- Salt the pasta water and cook the spaghetti: When the pot of water reaches a boil, add 1½ tablespoons salt. Add 1 pound spaghetti and cook according to the package directions until al dente — tender but with a slight bite. Reserve about ½ cup of the cooking water before draining, then drain the spaghetti and set it aside.
- Prepare the salami and start the sauce: While the pasta cooks, heat 2 tablespoon olive oil in a large skillet over medium heat. Add 1 pound Dominican “salami”, cut into small pieces or thin slices. Sauté the salami until it begins to brown and release its oils, stirring occasionally so it cooks evenly. This should take about 4–6 minutes.
- Sauté the aromatics and vegetables: Add 1 large diced red onion and 1 green bell pepper (or red bell pepper), cut into small cubes, to the skillet with the browned salami. Cook, stirring, until the onion begins to soften and the pepper is tender, about 4–5 minutes. Add 2 garlic cloves, crushed, and sauté for about 30 seconds until fragrant.
- Add olives, capers, and tomatoes: Stir in ¼ cup pitted green olives and 1 tablespoon capers if using. Add 4 plum tomatoes, cut into small cubes. Cook the mixture for 2–3 minutes, allowing the tomatoes to break down slightly and mingle with the other ingredients.
- Season and add tomato sauce: Sprinkle in ¼ teaspoon oregano and ¼ teaspoon pepper, or to taste. Pour in 2 cups tomato sauce and stir to combine. If you prefer a touch of brightness, add ¼ tablespoon vinegar here (optional). Bring the sauce to a gentle simmer and let it cook for about 6–8 minutes so the flavors meld.
- Finish the sauce with evaporated milk (optional): For a creamier, richer sauce, stir in ½ cup evaporated milk. Reduce the heat to low and simmer for another 2 minutes to warm the milk through and integrate it with the tomato base. If you did not use evaporated milk, simply simmer the sauce a bit longer until it reaches your desired consistency.
- Combine spaghetti and sauce: Add the drained spaghetti directly to the skillet with the sauce, or return pasta to the pot and pour the sauce over it. Toss gently but thoroughly so every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta cooking water to loosen it until you reach the texture you like.
- Adjust seasonings and serve: Taste and adjust the seasoning — add more pepper or a pinch more salt if needed. Transfer the spaghetti to serving plates or a large bowl. Sprinkle ¼ cup grated Parmesan cheese over the top if using, and serve immediately.
Taste and texture notes
Dominican Spaghetti (Espaguetis) balances savory salami bites with tangy tomato notes, briny pops from olives and capers, and a mellow creaminess when evaporated milk is added. The salami contributes a characteristic smoky-salty profile, so start with the listed salt amount and tweak only if the dish needs it after combining. The reserved pasta water is your secret weapon: a tablespoon or two can transform a clumpy sauce into a glossy, clingy coating for the spaghetti.
Variations and swaps
- Vegetable-forward: Add more bell peppers, a handful of fresh spinach at the end, or some sliced mushrooms sautéed with the onions for bulk and veg variety.
- Less salty: If you prefer a milder profile, reduce the added salt to 1 teaspoon and skip the capers or cut back on olives.
- Cheesy finish: Swap the Parmesan for a grated hard cheese of your choice or add a shower of finely chopped fresh herbs like parsley or basil for bright contrast.
- Spicy kick: Add a pinch of red pepper flakes with the garlic or a drizzle of hot sauce to each plate at serving.
Make-ahead and storage
This spaghetti reheats beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or milk to loosen the sauce as it warms. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Serving suggestions
Serve Dominican Spaghetti (Espaguetis) with a simple side salad and crusty bread to soak up any extra sauce. A crisp, lightly dressed greens salad complements the richness, and a wedge of lemon on the side brightens up the entire plate.
Tips for success
- Chop the salami small so it disperses through the sauce — every bite should have a little of everything.
- Do not skip reserving pasta water; its starch helps the sauce cling to the spaghetti.
- Adjust the evaporated milk amount to control creaminess. It should round out the acidity, not drown the tomatoes.
- Use good quality tomato sauce for a strong base flavor, or blend canned tomatoes for a fresher texture.
Quick timeline
Prepping and chopping: 10 minutes. Pasta boiling: 10–12 minutes. Sauce cooking and combining: 15–20 minutes. Total time: about 35–45 minutes from start to finish.
A final note
Dominican Spaghetti (Espaguetis) is straightforward but full of personality. It’s a testament to how a few humble pantry items — dry pasta, tomatoes, olives, and a flavorful cured sausage — can become something memorable. Try it once as written, then make it your own each time you return to the pan.
Happy cooking — and enjoy every twirl of those saucy, flavorful strands.
Dominican Spaghetti (Espaguetis)
Equipment
- Large Pot
- large skillet or pot for sauce
- Colander
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Spoon or spatula
Ingredients
- 1 pound spaghetti
- 1½ tablespoons salt divided
- 1 pound Dominican salami cut into cubes
- 2 tablespoons olive oil
- 1 red onion large, diced
- 1 green bell pepper or red bell pepper, cut into small cubes
- 1/4 cup pitted green olives
- 2 cloves garlic crushed
- 1 tablespoon capers optional
- 4 plum tomatoes cut into small cubes
- 1/4 teaspoon oregano dry, ground
- 2 cups tomato sauce
- 1/4 tablespoon vinegar optional; omit if using evaporated milk
- 1/2 cup evaporated milk optional; omit if using vinegar
- 1/4 teaspoon black pepper freshly cracked or ground, or to taste
- 1/4 cup grated Parmesan cheese optional, for garnish
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of the salt. Add the spaghetti and cook until slightly softer than al dente (about the package time minus 1–2 minutes). Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat.
- Cut the salami into cubes and add to the hot oil. Cook, stirring, until the salami browns.
- Reduce heat to medium-low and add the diced onion, diced bell pepper, olives, crushed garlic, and capers (if using). Cook, stirring, about 1 minute until the onion becomes translucent.
- Add the cubed tomatoes and oregano, cover, and simmer 3–5 minutes until the tomatoes soften.
- Stir in the tomato sauce. If using vinegar instead of milk, add the vinegar now. Mix well and heat through.
- If using evaporated milk, add it now and stir to combine; do not let the mixture boil to avoid curdling.
- Add the drained spaghetti to the sauce and toss until evenly coated. Season with the remaining salt (to taste) and black pepper.
- Serve hot and garnish with grated Parmesan cheese if desired.
Notes
- Do not add vinegar if you are using evaporated milk.
- Both vinegar and milk are optional and represent regional variations.
- Adjust salt to taste since some salami is salty.
- Cook spaghetti slightly less than usual so it finishes in the sauce.
