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 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 Recipe By :MOLTO MARIO SHOW #MB5680 Date: Mon, 28 Oct 1996 22:13:41 -0500 —–