Buca Di Beppo Rigatoni Positano (Copycat)

Cooks4_6's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• ½ ounce fresh basil
• 15 ounces marinara sauce
• 6 ounces mozzarella cheese , fresh (found in Italian section in the market)
• 3 ounces romano cheese , grated
• ¾ lb chicken breast , cooked sliced
• 1 ½ tablespoons garlic , minced fresh
• 4 ½ 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.

Reviews

[TasteTester]

Pasta and eggplants are two of my favorites so I couldn't wait to try this. We really enjoyed it, especially my husband -- the chicken, cheese, pasta and eggplant really hit the spot. He devoured 2 huge servings. I peeled the eggplant to give it a softer texture, and I bought fresh mozzarella as called for -- it's the white kind that comes in a ball shape in the dairy. It didn't melt too well, so next time I'm going to buy a chunk of "regular" mozzarella and grate it. Thanks for posting this great recipe!