Maccheroni Rigati Interni Glutiniente alla Norma: a summer dish rich in Mediterranean aromas and flavours

If you love the unique and embracing flavor of eggplants, you cannot miss our delicious recipe for today: Maccheroni Rigati Interni with eggplants, cherry tomatoes and cacioricotta cheese. This simple yet flavorful main course is an authentic celebration of Catanese culture. Perfect for a special lunch or dinner, this delicacy will surprise and delight your palate.

Glutiniente’s “Maccheroni Rigati Interni” offers an extraordinary texture and unmistakable flavor that blends perfectly with today’s recipe. The preparation of this dish is a culinary experience that will give you scents and aromas typical of summer. The pasta bonds with these ingredients in an incredible way, creating a combination of flavors that will leave you speechless.

  • Perform Time30 min
  • Cooking Time25 min
  • Total55 min
  • Cuisine
    • Italian
  • Course
    • Main Course



  • 2 medium size eggplants
  • 400g of cherry tomatoes
  • 2 garlic cloves
  • 150g of cacioricotta cheese
  • Extra-virgin Olive oil
  • Salt
  • Fresh basil for garnish


  • Glutiniente Maccheroni Rigati Interni
  • Water
  • Salt



We start by preparing the eggplants and cutting them into cubes and placing them in a colander with salt sprinkled over them. This will help remove the bitterness from the eggplant. Let them drain for about 30 minutes, then rinse them under running water and dry them gently with a dish towel. In a large frying pan, preheat a generous amount of olive oil over medium-high heat. When the oil is hot, fry the eggplants until they become golden brown and soft. Use a skimmer to drain them of excess oil and then lay on a paper towel-lined plate to remove any remaining oil.

In a large pot, bring plenty of salted water to boiling and add the pasta following the instructions on the package until it is cooked to the desired consistency. Drain the pasta al dente, reserving a cup of cooking water before draining. While the pasta is cooking, prepare the cherry tomatoes. In a large skillet, heat a little olive oil and add the crushed garlic cloves. Gently stir-fry the garlic until golden brown, then remove it from the pan. Add the cherry tomatoes to the same pan, cooking over medium-low heat for about 15 to 20 minutes or until they are glossy and slightly wilted.

At this point add the fried eggplants to the cherry tomatoes and mix well, letting them cook together for a few minutes to let the flavors blend. Finally, add the pasta cooked al dente and stir-fry for a few minutes, adding, if necessary, the water set aside while the pasta was cooking.

Serve the pasta alla Norma hot, sprinkling each portion with plenty of grated cacioricotta cheese and a few leaves of fresh basil for garnish.

Pasta alla Norma is a dish full of Mediterranean flavors and aromas that are sure to win over all diners.

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