Fresh Tagiatelle with Garlic, Rucola & Sundried Tomatoes
Yield
4 servingsPrep
20 minCook
15 minReady
35 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 | each |
garlic cloves
thinly sliced |
|
| 18 | each |
sundried tomatoes
halves, thinly sliced |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | pound |
tagliatelle
fresh |
* |
| 2 | bunch |
rucola
stemmed, washed and spun dry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil, extra-virgin
|
|
| 6 | each |
garlic cloves
thinly sliced |
|
| 18 | each |
sundried tomatoes
halves, thinly sliced |
*
|
| 59 | ml |
white wine
dry |
*
|
| 453.6 | g |
tagliatelle
fresh |
* |
| 2 | bunch |
rucola
stemmed, washed and spun dry |
* |
Directions
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 immediately.
