| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 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 |
| 2 |
|
Rucola, stemmed washed and |
|
|
spun dry to yield 4 cups |
INSTRUCTIONS
Bring 6 quarts water to boil in a large spaghetti pot and add 2
tablespoons salt. In a 12-inch sautJ 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 Recipe By
:MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date:
Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak
<meginny@frontiernet.net>
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