Spaghetti Esmeralda

Spaghetti Esmeralda is spaghetti prepared Dominican-style. I named this recipe in honor of my husband’s aunt, who taught me her recipe...



Bring water to a boil and add 1 tablespoon of olive oil, sazon, all season salt, garlic powder, oregano, caldo de tomato, cumin, and spaghetti noodles.


Boil the noodles until al dente.


In another pan, on low heat add the remaining tablespoon of oil, sazon, tomato paste and green olives, and let it cook about five minutes, stirring continuously so as not to stick to the pan.


Add the sazon and olive mixture to the spaghetti.


Continue to cook on low to medium heat for another 10-15 minutes. The spaghetti should be wet, but not soupy.


Finally, add milk and stir.




6 cups of water for boiling

¼ box (8 ounces) of spaghetti noodles


2 tablespoons of olive oil, divided


½ teaspoon of all season salt


½ teaspoon of garlic powder


¼ teaspoon of ground oregano


1 tablespoon of caldo de tomato (tomato bouillon power)

¼ teaspoon of ground cumin


2 tablespoons of fresh Sazon


2 tablespoons of tomato paste


¼ cup of sliced green olives


1 tablespoon of milk


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