Fresh Tagliatelle with Garlic, Rucola and Sun
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...
Ingredients
- 1/2cup extra virgin olive oil
- 6clovegarlic, -- thinly
- 1lbfresh tagliatelle,
Directions
- 1
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 fre
- 2
In a 12-inch sautJ pan, heat olive oil over medium heat
- 3
Add garlic and cook until light golden brown
- 4
Add sundried tomato pieces and wine and remove from heat
- 5
Drop tagliatelle into boiling water and cook until tender (about 1 minute)
- 6
Drain pasta in colander and pour into pan with sundried tomatoes
- 7
Return to heat and toss in the rucola, stir gently for about 30 seconds until rucola is slightly wilted and serve Recipe By :MOLTO MARIO SHO