Buca Di Beppo Rigatoni Positano (Copycat)
photo by TasteTester
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 14.17 g fresh basil
- 425.24 g marinara sauce
- 170.09 g mozzarella cheese, fresh (found in Italian section in the market)
- 85.04 g romano cheese, grated
- 340.19 g chicken breast, cooked sliced
- 22.18 ml garlic, minced fresh
- 127.57 g olive oil
- 453.59 g eggplant, chopped into inch cubes
- 453.59 g rigatoni pasta, cooked
directions
- 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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Reviews
-
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!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.