Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes



4 servings



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 lb. fresh tagliatelle, preferably homemade
4 cups rucola, stemmed, washed and spun dry


In a 12-inch sauté 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 (approximately 1 minute). Drain pasta in colander and pour into pan with sundried tomatoes. Return to heat and toss in the rucola, stir gently for approximately 30 seconds, until rucola is slightly wilted, and serve immediately.

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