Rigatoni alla Norma by Chef Fabio Ciervo at Hotel Eden
Food and drink

Rigatoni ‘alla Norma’

February 01, 2022

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Pasta makes a wonderfully satisfying dish and this traditional recipe is certainly no exception. Rigatoni ‘alla Norma’ is a Sicilian classic, typical of the city of Catania. Here chef Fabio Ciervo at Hotel Eden shares his version for you to enjoy.

A word from the chef

I’m a particular fan of this recipe and recommend a couple of things to ensure a memorable result. The first is to use the finest extra virgin olive oil, as the better the quality of the oil the better your dish will taste. The same is true when it comes to choosing the right tomatoes. My personal preference is for Vesuvio Piennolo cherry tomatoes as they have the most intense flavour. Last but not least, choose a salted ricotta, ideally from Sicily just like the dish itself.

Chef Fabio Ciervo with Rigatoni alla Norma at Hotel Eden
Chef Fabio Ciervo cooking Rigatoni alla Norma

The recipe

 

Ingredients

 

400g rigatoni

400g cherry tomatoes

200g Sicilian salted ricotta

100g extra virgin olive oil

2 medium aubergines

2 cloves of garlic

1tsp chopped fresh basil

salt and pepper

 

Serves four

Method

 

1. Remove the aubergine skin and dice into 2cm square cubes.

2. Pan fry the aubergine pieces with the olive oil and two crushed cloves of garlic.

3. Add the cherry tomatoes and cook everything for ten minutes over a lively flame.

4. Boil the rigatoni in salted water until al dente then drain.

5. Stir the rigatoni into the aubergine and tomato mix and cook for a further two to three minutes.

6. Add a handful of freshly chopped basil and mix well.

7. Finish the dish with a sprinkling of grated ricotta.

Hotel Eden's chef Fabio Ciervo cooking Rigatoni alla Norma

We hope you enjoy preparing this classic Italian dish and we’d also be delighted to prepare it for you at our Il Giardino Ristorante, at Hotel Eden, served with spectacular views over Rome.

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