Buca Di Beppo Rigatoni Positano (Copycat)

"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."
 
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photo by TasteTester photo by TasteTester
photo by TasteTester
Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

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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

  1. 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!
     
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RECIPE SUBMITTED BY

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.
 
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