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.
Ingredients
- 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
- 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
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
Reviews
Ratings
30 reviews
Quick and easy is the perfect tag to describe this meal. I would add 'delicious' to it too ;)
0 HelpfulGreat, 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.
0 HelpfulThis was absolutely not for me. Personal preference of course. And I do appreciate that I learned how to make zucchini noodles.
0 HelpfulDelicious -- overdid the egg a bit. Wish we could have found heirloom tomatoes for the salad.
0 HelpfulEveryone in my house raved about this. So easy and so delicious. It was much better fresh than as leftovers, though.
0 Helpful