Spaghetti and Salami, Dominican-style


1 small red onion, chopped
4 cloves garlic, sliced
1/3 cup chopped mixed olives
8 oz your favorite hard salami, sliced into roughly 1/4 inch half-moons
28 oz diced tomatoes
6 oz jarred roasted red pepper, diced
splash of olive brine or vinegar

to serve:
1 lb spaghetti, cooked to package instructions

In a large skillet, saute the onion, garlic and olvies in some oil until the onions are transulucent. Add the salami and lightly brown. Add the tomatoes, olive brine/vinegar and peppers and simmer until warmed through and slightly reduced. Add the hot spaghetti to the pan and use tongs to toss. Serve immediately.

My thoughts:

I was reading a book and in it the characters take a container of spaghetti and salami to Coney Island for the afternoon. I remeber doing nearly the same thing years ago with a friend and I can’t believe I haven’t made it since.  It’s so easy and so delicious! It’s the perfect meal to make when you don’t have much on hand but still need to make dinner (or lunch). I feel like there is a bit of a divide over whether you make it “wet” or “dry” but I’ve only had it dry. I strayed a little bit from what I’ve add by adding in a fire-roasted pepper for some extra flavor (versus leaving them out all together or using fresh) and using the leftover mixed olives I bought from the local Italian store instead of pimento-stuffed green but feel free to use whatever you’d like. So savory and so delish.

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