Dominican Spaghetti

Step 1

Bring a large pot of water to a boil over medium-high heat. Add 12 ounces dried spaghetti and 1 tablespoon kosher salt. Cook according to package directions until just al dente, 8 to 10 minutes. Drain. While the spaghetti is cooking, start the sauce.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 8 ounces diced ham and cook, stirring occasionally, until lightly browned and crispy on the edges, 4 to 5 minutes.

Step 3

Reduce the heat to medium-low. Stir in 1/2 finely chopped medium red onion, 1 diced small Cubanelle pepper, and 1 minced garlic clove. Cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes.

Step 4

Stir in 1 diced plum tomato, 1/2 cup sweet corn kernels if using, 8 stuffed green olives, 1 chicken bouillon cube, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper. Cook until the tomatoes soften, about 2 minutes.

Step 5

Stir in 1 (8-ounce) can tomato sauce and 1 tablespoon unsalted butter. Cover and simmer until the sauce thickens slightly and the flavors meld, 6 to 8 minutes.

Step 6

Add the spaghetti and toss until fully coated in the sauce. Taste and season with more kosher salt as needed. Serve garnished with Parmesan cheese if desired, with tostones, crusty bread, or salad on the side.