Ingredients
1 lb Spaghetti
1 tsp salt
2 tbsp olive oil
8 ounces Dominican Salami or lomo de chuleta @delcaribemeat
1 packet sazon
½ cup red onion, chopped
1 bell pepper, sliced (I like to use a combination of green and red peppers)
2 garlic clove, minced
1 plum tomato, chopped
2 tbsp olives
1 cube chicken bouillon
½ tsp oregano
½ tsp black pepper
1 cup tomato sauce
1 tsp tomato paste
½ cup pasta water
Directions
Step 1
Boil the spaghetti according to package instructions, having added 1 teaspoon of salt to the water. Drain the water and set spaghetti aside.
Step 2
Heat oil in a pan over medium heat. Cook and stir the salami until it browns.
Step 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.
Step 4
Stir in cooked spaghetti to combine.
Step 5
Served with mangu, eggs, queso Frito, Frito lomo de chuleta.
