ALEX RODRIGUEZ / BUCA DI BEPPO
1/4 c olive oil
2T fresh chopped garlic
1/2 c red onion, cut into ½ inch strips
1/2 c chicken stock
2 c fresh Roma tomatoes, chopped in ½ inch pieces
1 3/4 c fresh baby spinach
1/2 t kosher salt
1/2 t black pepper
1/4 c butter, cold (slice in 4 pieces)
18 oz spaghetti, cooked according to package directions
Heat oil in large sauté pan. Add garlic and onions. Sauté 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.