Spaghetti Recipe: National Italian Food Day


COLUMBUS, Ohio - February 13th is National Italian Food Day. Nicole Shook-Moya from Nicole's Catering shares a special spaghetti with sauteed eggplant recipe.


• 1 jar Tomato Basil Sauce
• 1 lb. Imported Semolina Spaghetti
• 2 tbsp. Imported Extra Virgin Olive Oil
• 6 baby eggplants
• 2 tsp. Pecorino Romano cheese
• Fresh basil to garnish
• Salt and pepper to taste


• Slice eggplants into 1/4" vertical strips.
• In a medium sauté pan, heat Cucina Antica Imported Extra Virgin Olive Oil.
• Season eggplants with salt and pepper and sauté in oil until just slightly wilted. Set aside.
• Prepare spaghetti al dente,
• Meanwhile, heat Cucina Antica Tomato Basil Sauce.
• When pasta is finished, drain and coat with one cup of sauce to prevent noodles from sticking.
• Plate pasta and top with eggplant slices.
• Cover with remaining sauce and top with Pecorino Romano cheese.
• Garnish with basil and serve.