Buca di Beppo Rigatoni Positano

Buca di Beppo Rigatoni Positano
 
Source: Vittorio Renda, Buca di Beppo Executive Chef
 
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
 
Heat olive oil. Add eggplant and saut� until brown and soft.
Add chopped garlic and saut�. 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.
Enjoy
 ~Sylvia
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes