Dominican Spaghetti [Recipe + Video] Espaguetis

🧂 Ingredients

• 1 pound spaghetti

  [0.43 kg]
• 1½ tablespoon 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)

Instructions

• 1 Boil the spaghetti in enough water to cover them (about ½ galón [2 liters])
  until slightly softer than al dente, having added 1 tablespoon of salt to the
  boiling water (set aside remaining salt).
  
  Drain the water and set the spaghetti aside.
• 2 While the spaghetti is boiling, heat oil in a large skillet or pot over medium
  heat. Cut the salami into cubes. Cook and stir the salami until it browns.
  
  Lower heat to medium-low. Add onions, bell pepper, olives, garlic, and capers
  and cook and stir for a minute or until onions become translucent. 
  
  Add tomatoes and oregano, simmer covered until the tomatoes are cooked through
  (3-5 mins). Stir in tomato sauce and vinegar (do not add vinegar if you'll use
  milk). Stir to mix.
• 3 Add milk and the boiled spaghetti and mix well. Stir until the milk is mixed
  through, but do not let it boil or the milk will curdle.
  
  Season it with black pepper and salt to taste.
• 4 This dish is best served hot. Garnish with the cheese.

Nutrition Info