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Buca Di Beppo Rigatoni Positano (Copycat)

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

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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