It has been a long time since we have done a cooking blog post but our friend and shipping partner, Karl, made us his delicious spaghetti at our rented apartment in Cartagena so that is what will be featured on our blog today.
While staying at Vista Villa in Nicaragua, just outside of Masatepe, Karl made us some spaghetti and it really blew us away. His spaghetti is much more salty than any we have had before. Additionally, he uses salami in his sauce which pairs great with the saltiness.
- 1 package of spaghetti noodles
- 2 medium sized ripe tomatoes
- 3 cloves of garlic
- 1 small onion
- 1 package hard salami
- 4 tablespoons salt
- 4 tablespoons olive oil
- Ground pepper
- Other seasonings to taste
Begin heating water to cook noodles. While it is heating, add 3 tablespoons of salt to the water to cook into the noodles. This is critical! Most of the salt will remain in the water but will add a slightly salty flavor to the noodles. Karl said that if you break the noodles in Italy, the Italian will kill you with their stilettos so keep the noodles whole! Keep a small amount of salty water to combine with sauce. Drain the remaining water.
For the sauce, chop the onions and begin to sauté in the olive oil. Once they have become translucent, add minced garlic and sauté for one minute as well as chopped salami. Next, add chopped tomatoes and cover to cook for five minutes. Add salt, ground pepper, and other seasonings to taste. The sauce may be prepared before the noodles and cooked for an extended period of time to combine flavors, but can be finished at the same time.
Combine the noodles with the sauce and mix together over low heat for a few minutes, then serve!
Oh and Karl says you need to have a sip of beer between steps to keep a good rhythm!