Dominican Spaghetti
A vibrant medley of spaghetti cooked in a flavorful tomato sauce enhanced with sazón, olives, and a creamy touch of evaporated milk, perfect for a quick dinner or impressing guests.
Ingredients
Pasta and Cooking Ingredients
- 350 g spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, minced
- 1 green pepper, minced
Seasonings and Sauces
- 1 tablespoon sazón
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/3 cup tomato paste
- 1 teaspoon granulated sugar
- 1 1/2 cups tomato sauce
- 1 cube chicken stock
- 1/2 cup cooking pasta water
Finishing Touches
- 1 tablespoon butter
- 1/4 cup evaporated milk
- 1/4 cup olives, cut into halves
- 1 tablespoon fresh basil, chopped
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
- Reserve 1/2 cup of the cooking water before draining the spaghetti.
Preparing the Sauce
- In a large pan, heat olive oil over low to medium heat. Add minced garlic and cook for about 30 seconds.
- Add minced onion and green pepper to the pan, cooking for one minute.
- Sprinkle in sazón, black pepper, and salt. Stir in tomato paste, sugar, and tomato sauce, cooking for an additional 30 seconds.
- Incorporate evaporated milk, butter, and the chicken stock cube, followed by the reserved pasta water. Let it cook for 1-2 minutes.
Combining and Serving
- Gently fold in the drained spaghetti and olives, ensuring they are coated in the sauce.
- Sprinkle with chopped fresh basil before serving.
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Notes
For a vegetarian option, omit the chicken stock and consider adding more vegetables. Serve on warm plates and garnish with grated cheese or crushed red pepper flakes.