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Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes
Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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1/2 cup extra virgin olive oil
6 cloves garlic -- thinly sliced
18 sundried tomato halves -- thinly sliced
1/4 cup dry white wine
1 pound fresh Tagliatelle -- preferably homemade
2 bunches rucola, stemmed, washed & spun dry -- to yield 4C
In a 12-inch saute pan, heat olive oil over medium heat. Add garlic and cook
until light golden brown. Add sundried tomato pieces and wine and remove
from heat. Drop tagliatelle into boiling water and cook until tender (about
1 minute). Drain pasta in colander and pour into pan with sundried tomatoes.
Return to heat and toss in the rucola, stir gently for about 30 seconds
until rucola is slightly wilted and serve immediately.
Yield: 4 servings
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