Buca di Beppo Rigatoni Positano

Source: Vittorio Renda, Buca di Beppo Executive Chef

1/4 ounce basil, picked

10 ounces marinara sauce

4 ounces fresh mozzarella cheese

2 ounces grated Romano cheese

6 ounces fresh chicken breasts, cooked and sliced

1 tablespoon garlic

3 ounces olive oil

10 ounces fresh eggplant

24 ounces rigatoni pasta, cooked

Heat olive oil. Add eggplant and saut� until brown and soft.

Add chopped garlic and saut�. Add sliced chicken breast,

and marinara.

Reduce heat. Add basil. Toss cooked rigatoni pasta with sauce;

then Romano cheese, fresh chopped basil, and fresh mozzarella




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