Spaghetti Salerno
with heirloom tomato salad

Name: Spaghetti Salerno
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 2 oz Cheese, parmesan, grated; 2 Tbsp Parsley, chopped; 1 Tbsp + 2 Tbsp Oil, olive; 1/3 cup Panko breadcrumbs, gluten-free (sub any gluten-free breadcrumbs); 8 oz Pasta, gluten-free spaghetti; 4 Eggs; 1/2 tsp Red pepper flakes (opt); 1/4 Onions, medium and red, very thinly sliced; 1 lb Tomatoes, heirloom, sliced into wedges; 2 tsp Parsley, chopped; 2 tsp Vinegar, balsamic; 1 Tbsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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!

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