Fresh Tagliatelle With Garlic~ Rucola & Sun Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: extra virgin olive oil,
6 cloves: garlic,, thinly
Directions:
: sliced
18 sundried tomato halves, --
: thinly sliced
1/4 c dry white wine
1 lb 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 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
Date: Mon, 28 Oct 1996 22:13:41
~0500
Source from luhu.jp
18 sundried tomato halves, --
: thinly sliced
1/4 c dry white wine
1 lb 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 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
Date: Mon, 28 Oct 1996 22:13:41
~0500
Source from luhu.jp