Yesterday, a Dominican friend taught me how to make a DELICIOUS Dominican Spaghetti. It turned out SO rich, creamy, and flavorful that I just knew I had to share it!
Dominican Spaghetti
This recipe basically is a cooked spaghetti mixed with a tasty sauce and olives. The star of this dish is the sauce; it is so good and yummy!
I made this dish vegetarian; I didn't use any kind of meat. This super simple and easy pasta dish is family-friendly and will be ready in less than 30 minutes.
You'll Need
Spaghetti: I use I use regular spaghetti.
Seasonings: I use salt, black pepper and sazón (a mix of seasonings).
For the sauce: I use tomato Paste and sauce, chicken stock cube, evaporated milk and a teaspoon of sugar to balance the acidity of the tomato sauce and paste.
Other ingredients: I use olive oil, onion, garlic, bell pepper, green olives and fresh basil to garnish.
Find the quantities in the recipe card.
How To Make It
Step 1: Bring water to a boil and cook the pasta according to the package instructions until Al Dente.
Tip: Don't overcook the pasta, as it will cook again with the rest of the ingredients.
Step 2: Heat the oil in a large pan over low-medium heat. Add garlic and cook for a few seconds or until fragrant. Add onions and peppers, and cook for one minute.
Step 3: Add sazón, salt, black pepper, tomato sauce, tomato paste and sugar. Cook for 30 seconds.
Step 4: Add evaporated milk, butter and chicken stock, simmer for 1-2 minutes.
Step 5: Stir in the cooked spaghetti and olives until thoroughly coated with the sauce.
Step 6: Garnish with chopped basil and serve immediately.
I serve this easy pasta dish with Tuscan Butter Salmon, Pepper Steak or Lime Coconut Chicken for a delicious family dinner.
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Recipe
Dominican Spaghetti
Equipment
- Pot
- Blender
Ingredients
- 350 g spaghetti
- 2 tablespoon olive oil
- 1 onion , minced
- 1 green pepper , minced
- 2 cloves garlic , minced
- 1 tablespoon sazón
- ½ teaspoon black pepper
- ¾ teaspoon salt
- ⅓ cup tomato paste
- 1 teaspoon granulated sugar
- 1 ½ cups tomato sauce
- 1 cube chicken stock
- 1 tablespoon butter
- ¼ cup evaporated milk
- ¼ cup olives , cut into halves
- ½ cup cooking pasta water
- 1 tablespoon fresh basil , chopped
Instructions
- Bring water to a boil and cook the pasta according to the package instructions until Al Dente. Drain the pasta and keep ½ cup of the cooking pasta water.
- Heat the oil in a large pan over low-medium heat. Add garlic and cook for a few seconds or until fragrant. Add onions and peppers, and cook for one minute.
- Add sazón, salt, black pepper, tomato sauce, tomato paste and sugar. Cook for 30 seconds.
- Add evaporated milk, butter, chicken stock cube and cooking pasta water; cook for 1-2 minutes, then stir in the cooked spaghetti and olives.
- Garnish with chopped basil and serve.
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