Spaghetti dominicains

Bring the water to a boil and add the salt. Cook the spaghetti for 8-10 minutes until al dente, then drain, keeping a cup of the pasta water for later.

• 400 g spaghetti
• 3 L water
• 1 tbsp salt

✅ C'est prêt quand : pasta is tender but still firm to the bite (al dente)

Heat the oil in a large frying pan over medium-high heat. Add the salami and fry for 4-5 minutes, stirring occasionally.

• 2 tbsp vegetable oil
• 200 g diced salami

✅ C'est prêt quand : salami is crisp and golden at the edges

Add the onion, green pepper and garlic to the pan and cook over medium heat for about 4 minutes until softened. Stir in the tomato sauce, oregano and salt, then simmer over low heat for 5 minutes.

• 1 chopped onion
• 1 chopped green pepper
• 3 crushed garlic cloves
• 250 g tomato sauce
• 1 tsp dried oregano
• ½ tsp salt

✅ C'est prêt quand : sauce has thickened slightly and smells fragrant

Stir in the evaporated milk and simmer over low heat for about 2 minutes.

• 120 ml evaporated milk

✅ C'est prêt quand : sauce turns creamy and pale pink

Add the drained spaghetti to the sauce and toss well, loosening with a splash of the reserved pasta water if needed. Serve topped with the grated cheese and chopped coriander.

• 400 g cooked spaghetti (from step 1)
• a splash reserved pasta water (from step 1)
• 50 g grated cheese
• 2 tbsp chopped coriander

✅ C'est prêt quand : spaghetti is evenly coated in the sauce