Title: Fresh Tagliatelle With Garlic, Rucola And Sun
Categories: New, Text, Import
Yield: 4 servings
1/2 c extra virgin olive oil
6 cloves garlic, -- thinly sliced
18 sundried tomato halves, --
thinly sliced
1/4 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 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
