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.




Spaghetti with Garlic Oil

Buca di Beppo Recipe

Serves 6

1/3 cup olive oil
1 cup red onion, julienne cut
1 1/2 cups sliced carrots, sliced 1/4 inch thick
3 cups fresh small mushrooms, halved
2 cups sliced zucchini sliced 1/4 inch thick
3 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 pound spaghetti
1 cup grated Pecorino Romano cheese, divided use

Heat oil in large pan over medium heat. Add onion, carrots, mushrooms, zucchini and garlic. Cook until lightly browned, stirring occasionally. Season with salt and crushed red pepper flakes. Keep warm.

Cook spaghetti in generous amount of boiling water until cooked al dente. Drain spaghetti, reserving 1 cup of cooking water. Add reserved 1 cup of cooking water to vegetables.

Add spaghetti to vegetable mixture. Add half of cheese; toss. Divide among 6 serving bowls, making sure to evenly divide vegetables. Sprinkle with remaining cheese. Serve hot.

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