🫙 From the Spice Rack

Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

Name: Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes
Ingredients: 1/2 cup extra virgin olive oil; 6 clove 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

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

sideeasy

Ingredients6 items

Ingredients

1/2cupextra virgin olive oil
6clovegarlic -- thinly sliced
18sundried tomato halves -- thinly sliced
1/4cupdry white wine
1poundfresh tagliatelle -- preferably homemade
2bunches rucola, stemmed, washed & spun dry -- to yield 4c

Directions

1
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 fr
2
Add garlic and cook until light golden brown
3
Add sundried tomato pieces and wine and remove from heat
4
Drop tagliatelle into boiling water and cook until tender (about 1 minute)
5
Drain pasta in colander and pour into pan with sundried tomatoes
6
Return to heat and toss in the rucola, stir gently for about 30 seconds until rucola is slightly wilted and serve immediately.

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