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, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. A heap of saucy pasta with a side of fried plantains might not be the first dish that comes to mind when you’re packing for a beach trip. To some, seaside sustenance should be portable and light, and it certainly shouldn’t require utensils. But for me, watching my aunts plop down thick, slick strands of spaghetti onto styrofoam plates is a beach meal swimming with tradition. Dominican spaghetti is a hearty, lush dish consisting of pasta tangled up with yellow and green peppers, onions, olives, capers, and chunks of meat that gets drowned in a creamy combination of tomato sauce and evaporated milk. It’s rich and earthy, shot through with pops of salty, tangy, and sweet. The glowing orange sauce glistens in the sun as my fork dives into the plate like a lifeguard, saving bits of salami from disappearing under waves of pasta.

That simpleஅந்த எளிய