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Spaghetti Salerno
with heirloom tomato salad

Active: 30 min Total: 30 min

Spaghetti Salerno is one of those Italian pasta dishes that is impressive in its simplicity. Pasta is tossed with garlic, breadcrumbs, and fresh parsley and then topped with a fried egg.
Smarts: The timing in this dish is key. Start frying the eggs when the pasta is nearly finished boiling.

Tags

Ingredients

Servings:
4
Metric
Spaghetti Salerno:
  • Garlic - 2 cloves, chopped
  • Cheese, parmesan - 2 oz, grated
  • Parsley - 2 Tbsp, chopped
  • Oil, olive - 1 Tbsp + 2 Tbsp
  • Panko breadcrumbs - 1/3 cup (sub any breadcrumbs)
  • Pasta, spaghetti - 8 oz
  • Eggs - 4
  • Red pepper flakes (opt) - 1/2 tsp
Heirloom Tomato Salad:
  • Onions, medium and red - 1/4, very thinly sliced
  • Tomatoes, heirloom - 1 lb, sliced into wedges
  • Parsley - 2 tsp, chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Garlic / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tomatoes / Parsley (for spaghetti and salad) - Prep as directed. Store separately. (Can be done 1 day ahead)
  3. Make tomato salad - Toss tomatoes, onions, and parsley (portion for salad) with vinegar and oil (portion for salad).

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Make

  1. Bring a large stockpot of water to a boil. Season the water with some salt.
  2. While water is coming to a boil, place a nonstick pan over medium heat. Add first portion of olive oil (for spaghetti) and then garlic and breadcrumbs to heated oil. Saute garlic and breadcrumbs, stirring constantly, until breadcrumbs are golden brown, 4 to 5 minutes.
  3. Transfer garlic breadcrumbs to a large mixing bowl. Wipe out nonstick pan and return it to the stovetop (to use for eggs).
  4. When water in the stockpot is boiling, add pasta and boil until al dente (tender but not soggy).
  5. When pasta is nearly finished, place the nonstick pan back over medium heat. Add second portion of olive oil (for spaghetti) and then crack eggs into oil. Gently fry eggs until cooked to your liking - on one side for sunny-side up or flip for over-easy.
  6. When pasta is finished, drain.
  7. Toss pasta with breadcrumbs, parsley (portion for pasta), cheese, and red pepper flakes. Divide between serving plates. Top each portion of pasta with an egg.
  8. Season tomato salad with some salt and pepper.
  9. Serve pasta with tomato salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (40)
Gluten-free (1)
Paleo (9)
Vegetarian (7)

30 reviews

This was good... just thought it needed more flavor.

By: Bethany
Posted: Jul 12, 2020
Diet: Original
0 Helpful

Quick and easy is the perfect tag to describe this meal. I would add 'delicious' to it too ;)

By: Nina
Posted: Jan 03, 2019
Diet: Original
0 Helpful

Great, easy dinner. Pasta was a little dry - I might add a little olive oil next time when I toss the pasta and breadcrumbs. Tomato salad was a perfect accompaniment.

By: Judith
Posted: Sep 06, 2018
Diet: Original
0 Helpful

This was absolutely not for me. Personal preference of course. And I do appreciate that I learned how to make zucchini noodles.

By: Andrea
Posted: Sep 01, 2018
Diet: Paleo
0 Helpful

Delicious -- overdid the egg a bit. Wish we could have found heirloom tomatoes for the salad.

By: Sundi
Posted: Aug 19, 2018
Diet: Original
0 Helpful

Everyone in my house raved about this. So easy and so delicious. It was much better fresh than as leftovers, though.

By: Jenn
Posted: Aug 04, 2018
Diet: Original
0 Helpful