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Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

A home-style Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes made with Extra Virgin Olive Oil, Garlic, Sundried Tomato Halves, Dry White Wine, and Fresh Tagliatelle. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 6 clove
• 18
• 1/4 cup
• 1 lb
• 2 bunch

Method (preview)

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.