Name: Dominican Spaghetti
Prep time: 10 min
Cook time: 25 min
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

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!

Dominican style spaghetti — **Dominican Spaghetti**

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

dominican spaghetti — **Classic Dominican Spaghetti**

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.

Classic Dominican Spaghetti