Ingredients
S
1 lb Spaghetti
s
1 tsp salt
o
2 tbsp olive oil
D
8 ounces Dominican Salami or lomo de chuleta @delcaribemeat
s
1 packet sazon
r
½ cup red onion, chopped
b
1 bell pepper, sliced (I like to use a combination of green and red peppers)
g
2 garlic clove, minced
p
1 plum tomato, chopped
o
2 tbsp olives
c
1 cube chicken bouillon
o
½ tsp oregano
b
½ tsp black pepper
t
1 cup tomato sauce
t
1 tsp tomato paste
p
½ cup pasta water
Directions
1
Boil the spaghetti according to package instructions, having added 1 teaspoon of salt to the water. Drain the water and set spaghetti aside.
2
Heat oil in a pan over medium heat. Cook and stir the salami until it browns.
3
Lower heat to medium-low. Add onions, pepper, and garlic. Let cook, stirring occasionally until onions become translucent. Add tomatoes, olives (alcaparrado), chicken bouillon, oregano and black pepper. Let cook for about 2 minutes. Add tomato sauce and tomato paste . Stir to mix. Add pasta water Simmer for about 6-8 minutes.
4
Stir in cooked spaghetti to combine.
5
Served with mangu, eggs, queso Frito, Frito lomo de chuleta.
