Pasqualina's Italian Market and Deli

Our family is first generation American, and we have been raised in true Italian traditions; family commitment, strong connections to our community, integrity, and pride.

Please stop by and see us. We have free wi-fi, and a clean, comfortable place to shop. Come get to know us!

SPAGHETTI ALLA NORMA

Ingredients

  • 1 1/2 pounds eggplant
  • Olive oil as needed (at least 1/2 cup)
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • Red pepper flakes
  • 1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
  • 1 teaspoon good dried oregano, or 1 tablespoon fresh
  • 1 pound long pasta
  • 1/2 cup chopped parsley and basil
  • 1/2 cup grated ricotta salata (or in a pinch, pecorino Romano, or both!)

Directions

Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding,sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.

At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and red pepper flakes, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.

Cook the pasta al dente. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.



Hours

Mon. 10am-6pm

Tues. 10am-6pm

Wed. 10am-6pm

Thurs. 10am-7pm

Fri. 10am-7pm

Sat. 10am-5pm

Sun. 10am-5pm

Copyright Pasqualina's 2014

Site Design by Stay Calm Industries