Fresh Tagliatelle with Garlic, Rucola & Sun
Yield
1 servingPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil, extra-virgin
|
|
| 6 | cloves |
garlic
thinly sliced |
|
| 18 | sundried |
sundried tomatoes
halves, thinly sliced |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | pound |
tagliatelle
preferably homemade |
* |
| 2 | bunch |
rucola
stemmed, washed and spun dry, to yield 4 cups |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil, extra-virgin
|
|
| 6 | cloves |
garlic
thinly sliced |
|
| 18 | sundried |
sundried tomatoes
halves, thinly sliced |
*
|
| 59 | ml |
white wine
dry |
*
|
| 453.6 | g |
tagliatelle
preferably homemade |
* |
| 2 | bunch |
rucola
stemmed, washed and spun dry, to yield 4 cups |
* |
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.
