Name: Spaghetti Royale (Espagueti a la Reina)
Yield: Serves 6
Cuisine: puerto rican
Ingredients: 3 quarts (12 cups) water; 1 tablespoon olive oil; ½ pound spaghetti; 4½ teaspoons salt; ⅓ cup olive oil; 1 can (12 ounces) corned beef; ½ teaspoon salt; ½ cup freshly grated Parmesan cheese; ⅓ cup tomato sauce; ¼ pound onions, peeled and chopped; 1 can (1 pound 12 ounces) whole tomatoes; 2 ounces lean cured ham, washed and diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 quarts (12 cups) water
4½ teaspoons salt

Method

In a large pot, heat to boiling water, salt and olive oil included in A. Add spaghetti and boil rapidly for 13 minutes.
Meanwhile, in a caldero or heavy kettle, heat olive oil and brown ham rapidly. Reduce heat to low, add chopped onions, and sauté for 10 minutes, stirring occasionally.
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