Instructions

• Bring about ½ gallon (2 L) of water to a rolling boil in a large pot. Add 1 tablespoon of the salt to the boiling water.
• Add the 1 pound spaghetti to the boiling water and cook until slightly softer than al dente (test by tasting), stirring occasionally.
• While the pasta cooks, reserve the remaining ½ tablespoon salt for seasoning later. When the spaghetti is done, drain it and set it aside.
• While the pasta is boiling, heat 2 tablespoons olive oil in a large skillet or pot over medium heat.
• Cut the 1 pound Dominican salami into small cubes and add them to the hot oil. Cook, stirring, until the salami is browned.
• Reduce the heat to medium-low. Add the diced red onion, diced green bell pepper, ¼ cup pitted green olives, 2 crushed garlic cloves, and 1 tablespoon capers (if using). Cook and stir until the onion becomes translucent (about 1 minute).
• Add the 4 plum tomatoes cut into small cubes and ¼ teaspoon dried oregano. Cover and simmer until the tomatoes are cooked through, about 3–5 minutes.
• Stir in the 2 cups tomato sauce. If you are not using evaporated milk, add ¼ tablespoon vinegar now (optional). If you plan to use the evaporated milk, do NOT add the vinegar.
• If using, add ½ cup evaporated milk now and stir to combine. Keep the heat low and do not allow the mixture to boil (to prevent the milk from curdling).
• Add the drained spaghetti to the skillet or pot and toss gently until the pasta is well coated with the sauce and evenly mixed.
• Season with the reserved ½ tablespoon salt and ¼ teaspoon freshly cracked or ground pepper (or to taste). Adjust seasoning as needed.
• Serve hot and, if desired, garnish each serving with ¼ cup grated Parmesan cheese.