Dominican Spaghetti (Espaguetis)
A savory and satisfying Dominican Spaghetti made with salami, tomato sauce, peppers, and olives—all simmered into a rich, flavorful sauce and tossed with pasta. Ready in under 40 minutes!
Servings: 6 servings
Calories: 529kcal
Equipment
Ingredients
- 1 lb Spaghetti
- 1 tsp salt
- 2 Tbsp olive oil
- 8 ounces Dominican Salami cut into small cubes
- ½ cup onion chopped
- 1 bell pepper sliced (I like to use a combination of green and red peppers)
- 1 garlic clove minced
- 1 plum tomato chopped
- 2 Tbsp olives alcaparrado
- 1 tsp granulated chicken bouillon
- ½ tsp oregano
- ½ tsp black pepper
- 1 cup tomato sauce
- 1 tsp butter
- 1/4 cup ground Parmesan cheese optional
Instructions
- Boil the spaghetti according to package instructions, having added 1 teaspoon of salt to the water. Drain the water and set the spaghetti aside.
- Heat oil in a pan over medium heat. Cook and stir the salami until it browns.
- Lower heat to medium-low. Add onions, pepper, and garlic. Let cook, stirring occasionally until onions become translucent. Add tomatoes, olives (alcaparrado), chicken bouillon, oregano and black pepper. Let cook for about 2 minutes. Add tomato sauce and butter. Stir to mix. Simmer covered for about 6-8 minutes.
- Stir in cooked spaghetti to combine.
- Serve hot with a side of bread, tostones or salad. Top with Parmesan cheese if desired.
Notes
- I like to make this dish with spaghetti, but it will also work well with other kinds of pasta.
- Cook the pasta al dente, as it will continue to cook when it is added to the sauce.
- You can add ½ cup evaporated milk to the sauce to make it a bit creamy. This is optional.
Nutrition
Calories: 529kcal | Carbohydrates: 63g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1653mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 2mg