Buca Di Beppo Rigatoni Positano (Copycat) Recipe #152442
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices)
by Cooks4_6
30 min | 15 min prep
SERVES 6
- 1/2 ounce fresh basil
- 15 ounces marinara sauce (I use Paul Newman's)
- 6 ounces fresh mozzarella cheese (found in Italian section in the market)
- 3 ounces grated romano cheese
- 3/4 lb fresh chicken breast, cooked sliced
- 1 1/2 tablespoons minced fresh garlic
- 4 1/2 ounces olive oil
- 1 lb fresh eggplant, chopped into inch cubes
- 16 ounces rigatoni pasta, cooked
- Heat olive oil.
- Add eggplant and saute until brown and soft. Add chopped garlic and saute.
- Add sliced chicken breast, and marinara. Reduce heat.
- Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
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5 stars