The Italian Grandmother
Home of Nonni's Kitchen
Rigatoni Positano
Source: Vittorio Renda, Buca di Beppo Executive Chef
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
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.