Fresh Tagliatelle with Garlic, Rucola and Sun

Ingredients

Directions

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

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 (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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.