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Cuban Spaghetti Recipe

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This recipe for Cuban Spaghetti, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemarie Swalm


1 T. olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 red bell pepper, finely chopped
1/2 tsp. cumin
1/2 tsp. oregano
1 large ripe tomato, finely chopped
1 T. capers, drained
10 pitted black olives, cut in half
1/4 c. chopped cilantro or flat-leaf parsley
1 8-ounce can tomato sauce
salt and freshly ground black pepper
1 pound shrimp, peeled and deveined
8 ounces spaghetti or other long, thin pasta

Bring 4 quarts of water to a boil in a large pot for cooking the spaghetti.
Heat the olive oil in a large saute pan. Add the onion, garlic, pepper, cumin and oregano and cook over medium heat until just beginning to brown, about 4 minutes, stirring often.
Add the tomato, capers, olives, and half the cilantro and cook until the tomato liquid begins to evaporate, about 2 minutes.
Add the tomato sauce and salt and pepper and simmer the mixture until rich and flavorful, about 5 minutes. Stir in the shrimp and simmer until cooked, about 3 minutes. Correct the seasoning, adding salt, pepper, and a little more cumin if necessary. The sauce should be highly seasoned.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain in a colander. Stir the spaghetti into the sauce and simmer for 1 minute. Sprinkle with the remaining cilantro and serve at once.

Number Of Servings:
Number Of Servings:
Serves 4




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