Best Restaurant in Newark, 2014:
Romantic La Casa Pasta exists in a place beyond time, where Giuseppe Martuscelli perfected Old World dishes that include outstanding seafood.
The tagliolini piled high with shellfish is divine.
La Casa Pasta owner Giuseppe Martuscelli hails from Santa Maria Di Castellabate near Salerno, Italy, so the ocean is in his blood. You would do well to start your meal with mussels fra diavlo, clams casino or oysters baked with pancetta while scanning the Frutti di Mare section of the menu. You’ll find homemade linguine with sautéed calamari in marinara, crab-filled ravioli in a crab cream, and tagliolini with shellfish and tomatoes, as well as simply treated fresh fish of the day. After 35 years, the place still gets better and better.
One word: pescatore. At La Casa Pasta, that means heaps of shellfish in fresh red sauce over tender noodles. Or opt for the grilled fish of the day—always fresh.
Led by Guiseppe and Anna Martuscelli, 32-year-old La Casa Pasta is all about flavorful, homemade coastal Italian cuisine. (Guiseppe is a former fisherman and navy cook.) The large menu is made up of delicious homemade pasta, fresh seafood and veal. The chef’s famous seafood-pasta explosion, paccheri alla Giuseppe, is famous, as is the daily “naked fish” selection. A fire in May might have set La Casa back a bit, but here’s looking forward to a glorious return.
More than 31 years has cemented Giuseppe and Anna Martuscelli’s La Casa Pasta as a legend of Italian cuisine in Delaware. The husband and wife’s passion for flavorful, homemade coastal Italian cuisine has seduced generations of diners. Who can resist marveling at marble floors and stone statues while eating the hearty sopressata, seafood cannelloni or the famous paccheri alla Giuseppe, which combines extra-wide rigatoni, monkfish, shrimp, cannelloni, Collina tomatoes and marinara sauce?