Spaghetti a la Dominicana

Ingredients

• Barilla, Proteinplus, Angel Hair, Multigrain Pasta

  Barilla America, Inc.

  16 oz or 448g

• Salt

  Table

  ½ tsp or 3g

• Goya Salchichon Dominicano Brand Cooked Salami

  Goya Food

  8 servings or 448g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Garlic

  Raw

  2 cloves, minced or 6g

• Capers

  Canned

  1 tbsp, drained or 9g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  4 tomato or 248g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Tomato sauce

  Canned

  2 cup or 490g

• Vinegar

  Cider

  ¼ tbsp or 4g

• Carnation, Evaporated Milk

  Nestle

  8 tbsp or 400g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Boil spaghetti: Boil the spaghetti until slightly softer than al dente having added 1 teaspoon of salt to the water (set aside remaining salt). Drain the water and set spaghetti aside.
2. Cook the sauce: While the spaghetti is boiling, heat oil in a pan over medium heat. Cut the salami into cubes. Cook and stir the salami until it browns. Lower heat to medium-low. Add onions, 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). Add tomato sauce and vinegar (do not add vinegar if you'll use milk). Stir to mix.
3. Mix spaghetti and sauce: Add milk and the spaghetti and mix well. Stir until the milk is mixed through, but do not let it boil or the milk will curdle. Season with pepper and salt to taste.
4. Serve: This dish is best served hot. Garnish with the cheese. My favorite sides for it are tostones or green salad.
5. Recipe by: Clara Gonzalez (source: https://www.dominicancooking.com/561/dominican-spaghetti)

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