1 lb spaghetti, 8 oz Dominican salami, 1 onion, 1 bell pepper, 3 garlic cloves, 1 tomato, tomato paste, olives, evaporated milk.
Boil 1 lb spaghetti in salted water until al dente (about 1 min less than package). Reserve ½ cup pasta water, then drain.
Heat 2 tbsp olive oil in a skillet. Dice 8 oz Dominican salami and cook over medium heat until browned and crispy, ~5 min.
Lower heat, add diced onion, bell pepper, and minced garlic. Sauté until soft, ~3 min. Add 1 chopped tomato for freshness.
Stir in 2 tbsp tomato paste, 1 cup tomato sauce, ¼ cup evaporated milk, 1 tsp sugar, and 2 tbsp olives. Season with adobo.
Add cooked spaghetti and reserved pasta water to the sauce. Stir gently over low heat until well-coated, ~2 min.
Garnish with parsley or Parmesan. Pair with fried plantains or crusty bread for a true Dominican experience. Buen provecho!
Swap salami for ham or chicken, or go veggie with mushrooms. Add capers or mayo for a creamy twist. Share your version!
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