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.
Buca di Beppo Recipe
1/4 cup olive oil
2 tablespoons fresh chopped garlic
1/2 cup red onion, cut into 1/2 inch strips
1/2 cup chicken stock
2 cups fresh Roma tomatoes, chopped in 1/2 inch pieces
1 3/4 cup fresh baby spinach
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup butter, cold (slice in 4 pieces)
18 oz spaghetti, cooked according to package directions
Heat oil in large saute pan. Add garlic and onions. Saute until the garlic starts to turn golden brown, stirring occasionally to keep the garlic from burning. Add chicken stock to the pan. This will de-glaze the pan and pull all the flavoring off the pan and into the sauce. Over medium heat, reduce the liquid by half, stirring occasionally. Add tomatoes, spinach, salt and pepper. Stir to mix and cook over medium heat until the spinach starts to wilt. Do not overcook.
Turn heat off and leave pan on range. Add cold butter pieces to the pan. Stir the butter pieces into the sauce until the butter is completely melted in. Dip the cooked pasta into boiling water for 5 seconds. Drain pasta completely and add to pan. Stir to mix. Using tongs or pasta fork, transfer pasta into service bowl. Top bowl with any vegetables left in the pan.