Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Rigatoni Positano


This delicious dish from Buca di Beppo features fresh eggplant and chicken in a basil flavored marinara sauce over pasta and topped with plenty of Italian cheeses. Read on to find out how to make this Italian entrée at home in you own kitchen,

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

Directions

  1. Heat olive oil in a saute pan.
  2. Add the eggplant and cook until brown and soft.
  3. Add the chopped garlic and saute.
  4. Add the sliced chicken breast, and marinara.
  5. Reduce heat and add the basil.
  6. Toss the cooked rigatoni pasta with sauce, then Romano cheese, fresh chopped basil, and fresh mozzarella cheese.

Serves 4-6




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