1- Cook the Pasta

Boil water with salt in a large pot. Add the spaghetti and cook it for about 8-10 minutes until it’s still slightly firm. Before you drain the pasta, save half a cup of the cooking water since you might need it later. When you drain the pasta, don’t rinse it because the starch on the pasta helps the sauce stick better.

2- Start the Sauce

Heat olive oil in a big pan over medium heat. Add the sofrito (a flavorful Dominican cooking base), diced onion, and minced garlic. Cook everything together for a few minutes until the onions become transparent. This step creates the foundation of flavors for your sauce.

3- Make the Sauce

Pour in crushed tomatoes and tomato paste, then add green olives and capers for flavor. Season with dried oregano, black pepper, and a little sugar to balance the acidity of the tomatoes. Add some water or broth, then let everything simmer for 15 minutes while stirring occasionally. This cooking time helps all the flavors blend together while the sauce thickens.

4- Finish the Sauce

Check if your sauce has the right thickness. If it’s too thick, add some of the pasta water you saved earlier. Stir in evaporated milk to make the sauce creamy, which is typical of Dominican spaghetti. Taste the sauce and add more salt if needed to get the flavor just right.

5- Mix Everything

Add the cooked spaghetti directly to the sauce and toss until all the pasta is coated evenly. If you’re using them, add Dominican salami and fried cheese pieces for authentic flavor. Let everything sit for 5 minutes off the heat so the pasta can absorb some of the sauce and the flavors can fully combine. Sprinkle fresh cilantro or parsley on top before serving.