One step inside the beautiful Paci Restaurant, and you’ll immediately forget that you’re technically at the Southport Train Station. Artistically presented in a renovated 1800’s former freight depot with high ceilings, Paci’s menu will transport you directly into the heart of Italy. Menu selections reflect organic garden produce and other fresh ingredients based on market availability. Their award-winning wine cellar features a collection of rare and delicious vintages along with many unsung gems of fine Italian wines.
We checked in with Chef Gabriel Calle for the recipe of one of Paci’s most popular dishes—Pasta Ala Norma with Fettuccine. We can’t wait to replicate this warm, veggie-packed dish at home this fall. Oh, and don’t forget to pair it with a Chianti Classico. Salute!
Pasta Ala Norma with Fettuccine
Yield 6 to 8 services
Preparation time: 30 minutes
Ingredients
1 ½ lbs eggplant
1 large onion
1 lb zucchini
1 lb yellow squash
6 to 8 cloves of garlic
½ cup extra virgin olive oil
salt & pepper to taste
1 tsp oregano
Red pepper flakes to taste
1 cup fresh basil
Grated Parmigiana cheese to taste
2 lbs San Marzano tomatoes (canned is fine)
1 ½ lbs fettuccine
Preparation
Step 1
Slice and chop onions, eggplants, zucchini, and yellow squash ½ thick.
In separate batches sauté the eggplant in extra virgin olive oil until golden and soft. Sprinkle with salt & pepper and set aside.
Cooking separately, repeat the same for zucchini then yellow squash and set aside.
Step 2
In a 6-quart pan add the chopped garlic, red pepper flakes and ¼ cup extra virgin olive oil, sauté until golden. Add the tomatoes, oregano and salt & pepper to taste. Cook until saucy about 12 to 15 minutes stirring occasionally. Add chopped fresh basil at the end.
Now add the cooked eggplant, zucchini, yellow squash to the cooked tomato sauce and simmer for 6 to 8 minutes.
Step 3
In a large pot of boiling water add one TBL of Kosher salt, cook fettucine; if fresh pasta, cook for 4 minutes, if hard pasta, cook 7 to 10 minutes. Drain pasta, toss with sauce, and serve. Sprinkle with grated Parmigiano cheese (optional).
BON APPETITO!