Buca Di Beppo Rigatoni Positano (Copycat)

READY IN: 30mins
Recipe by Cook4_6

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.

Top Review by 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!

Ingredients Nutrition

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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