Restaurant Recipes
Buca di Beppo Rigatoni Positano
Ingredients
- 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
Instructions
- Heat olive oil.
- Add eggplant and sauté until brown and soft.
- Add chopped garlic and sauté.
- Add sliced chicken breast, and marinara. Reduce heat.
- Add basil.
- Toss cooked rigatoni pasta with sauce; then Romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Attribution
Executive Chef Vittorio Renda, Buca di Beppo