Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes

1. 1

   In a 12-inch saute pan, heat olive oil over medium heat.

2. 2

   Add garlic and cook until light golden brown.

3. 3

   Add sundried tomato pieces and wine and remove from heat.

4. 4

   Drop tagliatelle into boiling water and cook until tender (about 1 minute).

5. 5

   Drain pasta in colander and pour into pan with sundried tomatoes.

6. 6

   Return to heat and toss in the rucola, stir gently for about 30 seconds until rucola is slightly wilted and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.