Dominican Spaghetti
Dominican spaghetti is made with fried salami, corn, and capers and it's the perfect dish to bring to the beach!
Ingredients
- ½ box spaghetti
- Water
- Salt
- 1 tbsp olive oil
- 1 cup frying salami cut into pieces
- ¼ red onion chopped
- ¼ red bell pepper chopped
- 2 cloves garlic smashed
- 2 tbsp sofrito or sazón liquido
- ¼ cup corn
- 1 cup tomato sauce
- 1 tbsp capers
- 1 tsp distilled white vinegar or apple cider vinegar
- ½ tsp adobo
- ¼ tsp sazón
- ¼ tsp oregano
- ¼-½ cup evaporated milk or 2 tbsp of mayonnaise
- 2 tbsp butter
Instructions
- Fill a large pot with water and bring to a boil. Salt the water to your taste and add the spaghetti to the pot. Cook according to packaging instructions and drain.
- In a large pan over medium heat, add oil and salami pieces. Cook until the salami pieces are crispy.
- Add the onion, bell pepper, garlic, sofrito, and corn. Cook until the vegetables are softened, then add tomato sauce, capers, vinegar, adobo, sazón, and oregano and mix well.
- Add ¼ cup evaporated milk to the pan and mix until the sauce is combined. Add the remaining ¼ cup evaporated milk if you prefer the pasta creamier.
- Lower the heat and add the spaghetti and butter to the pan. Mix well until fully combined, and serve with tostones and pan de agua. Buen provecho!
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