Buca Di Beppo Rigatoni Positano (Copycat) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's. Ingredients:
1/2 ounce fresh basil |
15 ounces marinara sauce |
6 ounces mozzarella cheese, fresh (found in italian section in the market) |
3 ounces romano cheese, grated |
3/4 lb chicken breast, cooked sliced |
1 1/2 tablespoons garlic, minced fresh |
4 1/2 ounces olive oil |
1 lb eggplant, chopped into inch cubes |
16 ounces rigatoni pasta, cooked |
Directions:
1. Heat olive oil.
2. Add eggplant and saute until brown and soft. Add chopped garlic and saute.
3. Add sliced chicken breast, and marinara. Reduce heat.
4. Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
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