Fresh tagiatelle with garlic, rucola and sundried tomatoes

 
         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
 --------  ------------  --------------------------------
      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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