Dominican Spaghetti
Home cooking
Let the tomato base simmer before adding the evaporated milk so the sauce keeps its body. Taste after stirring in the green olives, which may add enough salt on their own.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 25 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 box Spaghetti
- 1 Onion minced
- 1 Green Pepper minced
- 2 Garlic cloves minced
- 1 tbsp Chicken Bouillon Cube or Adobo
- 1 tbsp sazón
- 1 tbsp Tomato Paste
- 1 cup Tomato Sauce
- 1 tbsp Butter
- ¼ cup Evaporated Milk
- 2 tbsp Green Olives
- 1 tsp Sugar
- 1 cup Starchy Pasta Water
Instructions
- Boil spaghetti.
- In a separate pan, Sauté onions, peppers, and garlic until soft.
- Add seasonings and black pepper to taste. Mix until well combined.
- Add tomato paste, sauce, and the pasta water. Mix and let it come to a simmer. Simmer for 5 minutes.
- Add evaporated milk, butter, sugar, and olives.
- Taste for seasoning and heat to desired temperature.
- Add spaghetti and toss into the sauce.
Source: Public Domain Recipes · carl-zimmerman · Recipe source · Public-domain source license