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Homemade Dominican Spaghetti (Espaguetis) photo

Dominican Spaghetti (Espaguetis)

A comforting Dominican-style spaghetti with savory salami, tomato sauce, olives, and optional milk or vinegar for a creamy or tangy finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

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.