Fresh Tagliatelle With Garlic, Rucola And Sun

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 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

1 minute

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

Date: Mon, 28

41 -0500 --