Tropical Spaghetti Bowl Recipe

Bring a large pot of water (about 4 qt) to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti and set aside, tossing with a light drizzle (about 1 tsp) of olive oil to prevent sticking.

Marinate the Beef

In a medium bowl combine 1 lb ground beef, 1 tbsp olive oil, 2 minced garlic cloves, 2 finely chopped scallions, 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp brown sugar, 1/2 tsp ground allspice, 1/2 tsp dried thyme, 1/4 tsp minced scotch bonnet or habanero (optional), 1/2 tsp salt and 1/4 tsp black pepper. Mix gently to combine without overworking the meat. Let rest at room temperature 10–20 minutes (or refrigerate up to 2 hours for more flavor).

Heat a large skillet over medium-high heat. Add the marinated ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. If the pan becomes dry, add up to 1 tbsp water or oil. Taste and adjust seasoning. Remove from heat and keep warm.

While the pasta cooks or after the beef is browned, heat 1 tbsp olive oil in a separate saucepan over medium heat. Add 2 minced garlic cloves and 1/2 small finely chopped onion and sauté until fragrant and translucent, about 2–3 minutes.

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1/2 tsp sugar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes to thicken. If the sauce is too thick, stir in up to 2 tbsp reserved pasta water. Taste and adjust seasoning.

Optional: For more Caribbean brightness, stir 1 tsp fresh lime juice into the sauce just before serving.

Assemble the salad by combining 3 cups mixed salad greens, 1 diced tomato, and 1/2 sliced cucumber in a bowl. Whisk together 1 tbsp olive oil, 1 tsp lime juice and 1/4 tsp salt; toss with the salad just before plating.

Prepare the boiled eggs: if not already boiled, place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered 9 minutes for firm yolks. Cool in ice water, peel and halve.

Divide the drained spaghetti between 4 bowls (about 3 oz spaghetti per serving). Spoon 1/4 of the tomato sauce over each portion of pasta, then top with an even portion of the Caribbean-marinated ground beef (about 4 oz beef per bowl).

Place a small side portion of the dressed salad on each plate, and add 1 halved boiled egg per bowl. Drizzle 1 tsp extra virgin olive oil over the assembled bowl and sprinkle 2 tbsp grated Parmesan if using. Garnish with chopped cilantro and a lime wedge. Serve immediately.