Elevate your red sauce pasta, the Dominican way.
By: Belqui Ortiz-Millili | @belquistwist
Dominican Spaghetti is one of those if ya know ya know dishes – but I'm here to share this ultimate comfort dish with you all. This mezcla between classic Italian red sauce spaghetti and Dominican flavor is a tradition that has been passed down from my mother to me and has now become a staple in my cocina. You might often see us Dominicans enjoying tupperwares full of these saucy, flavorful noodles at the beach – there's just something about this simple yet classic make-ahead dish that is so satisfying en la playa.
What really makes this spaghetti Dominican is how we load up the tomato sauce with flavor. While with a standard red sauce, you might add a few cloves of garlic, some onion, and basil, we take it to another level by adding Sofrito, peppers, olives, and capers. In this recipe I took a shortcut by adding Loisa's Sofrito Rojo, which already has olives, capers, peppers, and lots of tomato, and WOW, it came out amazing in no time.
Sofrito is a key ingredient in Dominican Spaghetti, so to find an option that delivers on flavor and convenience in one easy spoonful is a game changer. Made with top-quality ingredients, Loisa's Sofrito Rojo captures the essence of Dominican cuisine, bringing depth and complexity to every bite. The stewy and hearty profile of Loisa's Sofrito Rojo allows the sauce to cling to the pasta, infusing it with layers of flavor that gradually reveal themselves with each forkful. The robust and umami notes in the Sofrito Rojo create a hearty flavor and chunky texture that fits perfectly with this recipe. I'm not lying when I say my mother ate this for lunch and raved about it for the rest of the day!
The inclusion of olives and capers in Loisa’s Sofrito Rojo helps to enhance the briny notes of your spaghetti sauce. It also provides a special depth in flavor that pairs beautifully with the sweetness of the tomato sauce. If you’re making your own Sofrito, make sure to chop the olives and capers finely to evenly distribute them in the pasta. Also, make sure to add them during the final stages of simmering your tomato sauce. This allows the flavors to meld without losing their distinctive character. Simmer for a few minutes, allowing the sauce to thicken slightly.
The result of this fusion is a complex red sauce with a tantalizing twist. The olives and capers infuse the dish with a complexity that plays off the savory and tangy elements of the sauce, creating a distinct flavor profile that will leave your taste buds craving for more. The brininess of the olives and capers works in harmony with the richness of the tomato sauce, offering a delightful contrast that elevates the entire dish.
To take this a step further, you could add in some cubes of fried Dominican salami and queso frito for the ultimate comfort dish.
Whether you're enjoying your spaghetti on a sandy beach by the ocean, or simply sitting en la mesa sharing this delicious dish with your familia, I don't doubt this dish will become a go-to recipe whenever you're wanting something easy and satisfyingly tasty.
Rich and hearty Dominican Spaghetti infused with Sofrito Rojo for sabor puro.
4-6 quarts of water
1 tbsp Loisa Sal Marina
1 box of spaghetti pasta
6 tbs high-heat cooking oil
1/2 tsp minced garlic
1/4 cup onion, finely chopped
1/2 cup finely sliced peppers (any color)
1/2 cup chopped cilantro
1 cup of pasta sauce
4 tbsp Loisa Sofrito Rojo
1 tbsp Loisa Organic Adobo
1/4 cup milk
1/2 tsp butter
Fill a pot with water, add salt, and bring to a boil.
Cook pasta according to directions on the box. As pasta cooks, heat oil at low-medium heat in a deep skillet or wok.
Add garlic and cook for about 30 seconds.
Add onions, peppers, and cilantro. Cook for about 3 minutes. If you like the peppers tender, cook about 1-2 minutes longer.
Add pasta sauce, sofrito rojo, adobo, milk, and butter. Cook for about 5 minutes, or until it comes to a slight boil.
Add spaghetti to pan and stir. Once sauce is well incorporated with spaghetti, it’s ready to serve!