Did you hear that Dominican Republic won the World Baseball Classic? No?
OK, good, let me brag about it.
Baseball is the sport in the Dominican Republic. Not to say that other sports are not played and followed; they are. Basketball, volleybal and others have good following and loyal fanatics, but baseball rules king. As a comparison, winning the WBC is nearly as important to us as winning the World Cup is to football/soccer fans.
This was big here, very big, as witnessed by my Twitter and Facebook feeds. My husband, who is not Dominican, but is a huge sport fan, and always root for us — until such time that we face Denmark on something, then the knives will come out — and he followed it all the way from Dubai, where he was at that moment. Imagine Dominicans in the DR and the US.
Families organized potlucks to watch the game with Puerto Rico. This became quite the event, because to us Dominican there is no celebration without food. And speaking of celebrating, try this dish. It’s perfect for potlucks. I mean, who doesn’t love cheese, lots of cheese?
If you absolutely have to have meat in yours, consider adding a layer of pepperoni under the tomato sauce. I served mine with baby spicy greens and purple basil salad from my organic potted garden. If you follow me on Instagram you’d probably seen all the pictures I have posted of it.
- ½ lb [0.48 kg] spaghetti
- 1¾ teaspoon of salt, divided
- 2 medium eggs
- ¾ cup shredded Parmesan cheese
- 4 tablespoons of olive oil, divided
- 1½ cup ricotta Cheese
- 1½ cup tomato sauce
- 3 large tomatoes, sliced (1/4")
- 1 teaspoon of dried oregano leaves
- 1 teaspoon of chopped basil
- ¼ teaspoon of pepper
- ½ cup shredded Mozzarella cheese
- Preheat oven to 350°F [175º].
- Boil pasta softer than al dente, having added 1½ teaspoon of salt to the water. Drain liquid.
- Whisk eggs, mix with Parmesan. Add to the pasta and mix well.
- Brush an 12" [30 cm] baking pan with half the olive oil.
- Arrange the pasta in the pan, building up on the edges.
- Fill in with the ricotta cheese.
- Cover the ricotta with the tomato sauce.
- Season the tomatoes with the oregano, basil, pepper and salt.
- Arrange the tomatoes on top of the tomato sauce.
- Drizzle with the remaining olive oil.
- Bake for 20 minutes. Remove from the oven, cover with the mozzarella and return to the oven until the mozzarella has melted.
- Remove from the oven. Let it rest for a couple of minutes before serving.
- Serve with salad of your choice.