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Cuban Spaghetti Recipe

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This recipe for Cuban Spaghetti is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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