Recipe - Fresh Tagliatelle With Garlic Rucola And Sundried Tomatoes

One half cup Extra virgin olive oil
6 Cloves garlic,; thinly
cut or sliced up
18 Sundried tomato halves,;
thinly cut or sliced up
One fourth cup Dry white wine
1 pound Fresh Tagliatelle,;
preferably homemade
2 bn Rucola, stemmed, washed and
spun dry; to yield 4 cups

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

In a 12inch 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 MCRecipe Digest V1 #266

Date: Mon, 28 Oct 1996 22:13:41 0500

From: Meg Antczak meginny@frontiernet.net