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Buca di Beppo Rigatoni Positano



  • 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


  1. Heat olive oil.
  2. Add eggplant and sauté until brown and soft.
  3. Add chopped garlic and sauté.
  4. Add sliced chicken breast, and marinara. Reduce heat.
  5. Add basil.
  6. Toss cooked rigatoni pasta with sauce; then Romano cheese, fresh chopped basil, and fresh mozzarella cheese.

Source: Vittorio Renda, Buca di Beppo, Executive Chef


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