Buca Di Beppo Rigatoni Positano (Copycat) - cooking recipe

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
Preparation
    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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