Buca Di Beppo's Rigatoni Positano

Recipe Ingredients

1/4 oz	7.1g	Picked basil
10 oz	284g	Marinara sauce
4 oz	113g	Fresh Mozzarella cheese
2 oz	56g	Grated Romano cheese
6 oz	170g	Fresh chicken breasts - cooked, sliced
1 tablespoon	15ml	Chopped fresh garlic
3 oz	85g	Olive oil
10 oz	284g	Fresh eggplant
24 oz	681g	Rigatoni pasta - cooked

Recipe Instructions

Heat olive oil. Add eggplant and saute until brown and soft. Add chopped garlic and saute. 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.

This recipe yields 4 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.