'For me, watching my aunts plop down thick, slick strands of spaghetti onto styrofoam plates is a beach meal swimming with tradition.'
Sun, surf, and spaghetti.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.A heap of saucy pasta with a side of fried plantains might not be the first dish that comes to mind when you’re packing for a beach trip. To some, seaside sustenance should be portable and light, and it certainly shouldn’t require utensils. But for me, watching my aunts plop down thick, slick strands of spaghetti onto styrofoam plates is a beach meal swimming with tradition.
Dominican spaghetti is a hearty, lush dish consisting of pasta tangled up with yellow and green peppers, onions, olives, capers, and chunks of meat that gets drowned in a creamy combination of tomato sauce and evaporated milk. It’s rich and earthy, shot through with pops of salty, tangy, and sweet. The glowing orange sauce glistens in the sun as my fork dives into the plate like a lifeguard, saving bits of salami from disappearing under waves of pasta.
The dish is always accompanied by white rice or tostones or packed between pan de agua and made into a sandwich. Or all three. It’s more conducive to certain beach day activities than others—napping, say, more so than catching waves. It’s also affordable and easy to prepare in large quantities when you need to feed a group. Our family’s recipe has changed over the generations as certain ingredients have become more available, but one thing remains constant: The spaghetti and rice must be transported to the beach and served out of the same pots that the dishes were cooked in. Below is the loose recipe I grew up eating. headtopics.comRead more: Bon Appétit »
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Isn’t this Haitian and not Dominican lol 😂 THEKIDMERO 😭 THEKIDMERO validation?
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