Spaghetti Salerno
with heirloom tomato salad
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.
Smarts: The timing in this dish is key. Start frying the eggs when the pasta is nearly finished boiling.
Tags
Proteins
Cuisines
Ingredients
Spaghetti Salerno:
- Garlic - 2 cloves , chopped
- Cheese, parmesan - 2 oz , grated
- Parsley - 2 Tbsp , chopped
- Oil, olive - 1 Tbsp + 2 Tbsp
- Panko breadcrumbs, gluten-free - 1/3 cup (sub any gluten-free breadcrumbs)
- Pasta, gluten-free 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
Amount Per Serving
Calories
514
Just a moment...
% Daily Value
Total Fat
24g
37%
Just a moment...
Saturated Fat
6g
31%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
198mg
66%
Just a moment...
Sodium
366mg
15%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
7g
27%
Just a moment...
Sugars
5g
Just a moment...
Protein
23g
Just a moment...
Prep
- Onions / Garlic / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Tomatoes / Parsley (for spaghetti and salad) - Prep as directed. Store separately. (Can be done 1 day ahead)
- Make tomato salad - Toss tomatoes, onions, and parsley (portion for salad) with vinegar and oil (portion for salad).
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Make
- Bring a large stockpot of water to a boil. Season the water with some salt.
- 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.
- Transfer garlic breadcrumbs to a large mixing bowl. Wipe out nonstick pan and return it to the stovetop (to use for eggs).
- When water in the stockpot is boiling, add pasta and boil until al dente (tender but not soggy).
- 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.
- When pasta is finished, drain.
- 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.
- Season tomato salad with some salt and pepper.
- Serve pasta with tomato salad on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
514
Just a moment...
% Daily Value
Total Fat
24g
37%
Just a moment...
Saturated Fat
6g
31%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
198mg
66%
Just a moment...
Sodium
366mg
15%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
7g
27%
Just a moment...
Sugars
5g
Just a moment...
Protein
23g
Just a moment...
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Ratings
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