Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Ravenna
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 18 sundried tomato halves, thinly sliced
  • 1/4 cup dry white wine
  • 1 pound fresh Tagliatelle, preferably homemade
  • 2 bunches rucola, stemmed, washed and spun dry to yield 4 cups

Directions

In a 12-inch saute 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Tagliatelle with Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Fresh Margaritas

Recipe courtesy of Bobby Deen

Fresh Mozzarella Balls

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fresh Cherry Margaritas

Recipe courtesy of Bobby Flay

Garden Fresh Salad

Recipe courtesy of Cooking Channel

Fresh Green Bean Casserole

Recipe courtesy of Bobby Deen

Fresh Strawberry Bellini

Recipe courtesy of Mario Batali

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here