Fresh tagliatelle with garlic~ rucola & sun

Yield: 4 Servings

Measure Ingredient
\N 6 cloves garlic, -- thinly
\N \N Date: Mon, 28 Oct 1996 22:13:41

½ c extra virgin olive oil

: sliced

18 sundried tomato halves, -- : thinly sliced

¼ c dry white wine

1 lb fresh Tagliatelle, --

: preferably homemade

2 bn rucola, stemmed, washed and : spun dry -- to yield 4 cups Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 12-inch sautJ 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 Recipe By :MOLTO MARIO SHOW #MB5680 ~0500

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