This is certainly not the Dominican spaghetti I grew up with, the one my mom used to make had big chinks of peppers, plenty of olives and sometimes she’d throw in some Dominican salami…although I love her spaghetti, it’s not something my kids like, its safe to say that they are not big fans of olives.
I got this recipe while on vacation in the Dominican Republic this summer. We stayed with my friends parents, who also retired to the DR. They have a beautiful house and an even better pool! We had a pool party that one night and the next day, my friends mother made this spaghetti for lunch.. omg it was sooo good and my kids devoured it. I, of course asked for the recipe and it’s really simple, the recipe is like my mothers, sans olives, but it does have one surprise ingredient… she uses evaporated milk in her sauce, this blew my mind. I have never thought of adding evaporated milk to the spaghetti, my mom and grandmother certainly don’t, but it makes sense, the sauce was creamy and it mellows out the strong flavor that Spanish style tomato sauce has.
Now I’m in no way saying that this new way to make Dominican spaghetti is better than my moms, cuz she would kill me, lol, but its a great alternative, especially if you have picky eaters at home.
1 lb thin spaghetti
2 tbsp extra virgin olive oil
1 cubanelle pepper, diced small
1 small red onion, diced small
2 garlic cloves, minced
1- 8oz can of Spanish style tomato sauce*
1- 12oz can evaporated milk
2 powdered chicken bouillon packets
2 tbsp butter
salt and freshly ground black pepper, to taste
What you will need:
big pot for boiling spaghetti
large sauté pan
Cook the spaghetti according to the package directions for Al Dente, set aside. reserve some of the pasta water.
Place the sauté pan over medium high heat and add the extra virgin olive oil.
When the oil gets hot add the diced cubanelle peppers, and onions, sauté until the vegetables are translucent, about 5-7 minutes. Add the minced garlic and continue to sauté until fragrant, about 30 seconds. Add the tomato sauce and the powdered bouillon packets, stir and cook for another minute, add the evaporated milk and stir. Bring the mix up to a simmer and lower the flame to medium low. Let the sauce cook for 10 minutes.
Toss in the spaghetti and butter, making sure its all coated in the sauce, if the sauce is too dry add some of the pasta water. season with salt, if needed, and plenty of freshly ground black pepper.
*Spanish style tomato sauce can be found in the Spanish aisle in your supermarket, a popular brand is Goya.