This is my mom’s famous Dominican Spaghetti recipe. It derives from Spain which has a strong influence in Dominican cooking. It’s a little crazy to think that this is a staple when Dominicans go to the beach, yep! just a little crazy! lol Usually served with bread. I love it over white rice too. It’s a simple recipe that will keep you coming back for seconds. Disfruten!
Ingredients:
1 box spaghetti (I love Barilla) 6 tbs mazola oil
1/2 tsp minced garlic
1/2 chopped cilantro
1/4 onion very finely chopped
1/2 cup finely sliced peppers (I prefer red and green)
1 cup Ragu Traditional sauce 1 – 8oz can Goya tomato sauce
1/4 cup milk (I use 2%)
1/2 tsp butter
1 packet Knorr powdered Chicken Bouillon (pictured below)
2 tbs Goya Salad Olives with its juice
1 tsp Goya Adobo
Directions:
Prep all vegetables prior to cook.
Bring pasta water to a boil.
Cook pasta and as it cooks in a deep skillet, heat oil at low to medium heat.
Add garlic and cook for one minute or less if it begins to splatter.
Add onions, peppers and cilantro. Cook for one minute.
Add Ragu, tomato sauce. Cook for one minute.
Add milk, butter, Knorr bouillon, salad olives and adobo. Cook for about 5 minutes.
Add spaghetti to pan and stir.
Dominican Spaghetti
Ingredients
- 1 box spaghetti (I love Barilla)
- 6 tbs corn oil (I prefer Mazola)
- 1/2 tsp garlic minced
- 1/4 cup cilantro chopped
- 1/4 onion very finely chopped
- 1/2 cup 1/2 cup finely sliced peppers (I prefer red and green)
- 1 cup Ragu Traditional sauce
- 1 – 8 oz can tomato sauce
- 1/4 cup milk (I use 2%)
- 1/2 tsp butter
- 1 packet Knorr powdered Chicken Bouillon
- 2 tbs Goya Salad Olives with its juice
- 1 tsp Goya Adobo
Instructions
- Prep all vegetables prior to starting.
- Bring pasta water to a boil.
- Cook pasta and as it cooks, in a deep skillet or wok, heat oil at low to medium heat.
- Add garlic and cook for one minute or less if it begins to splatter.
- Add onions, peppers and cilantro. Cook for one minute.
- Add Ragu, Goya tomato sauce. Cook for one minute.
- Add milk, butter, Knorr bouillon, salad olives and adobo. Cook for about 5 minutes.
- Add spaghetti to pan and stir.
This recipe reminded me of when I was a little girl on vacation in the Dominican Republic! My mother would send us there every summer. My grandfather would take us to the beach, and we would always have this meal.
Sorry for the delayed response. I am so happy to have someone comment on this blog post that they took the spaghetti to the beach too! People always look at me like I am crazy! hahaha
I want to try it out, but I am in Nigeria I can’t get all the recipe but I will make do with what I have
Hi! Thank you for commenting! Here is the link to make your own adobo. It will last you a while. With it you can make many of my recipes that call for adobo! 🙂
https://belquistwist.com/latin-dry-all-purpose-adobo-seasoning-sazon/
Wow! I wish I found this recipe when I was pregnant lol !!! I remember eating this growing up in NYC , I remember chicken was also added to this dish , que rico!
And salami too! It’s so good!!! My kids are obsessed with it so maybe yours will be too. 🙂