*  Exported from  MasterCook  *

        Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

Recipe By     : Molto Mario
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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
   2      bunches       rucola, stemmed, washed & spun dry -- to yield 4C

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



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