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A MARIO BATALI RECIPE

FRESH TAGLIATELLE WITH GARLIC, RUCOLA & SUNDRIED TOMATOES

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Emilia-Romagna is considered by many Italians to be the culinary apex of the entire peninsula. Traditional dishes like piadina, lasagne alla bolgnese, tortellini in brodo, tortelloni, tagliatelle al ragu and passatelli rule the world of breads and pastas. Every now and then, when I haven’t made a trip back to Italy in too long of a stretch, my taste buds begin to itch for those mouthwatering flavors of Italian comfort food (continue reading here).


Ingredients

Serves 4 people

½ cup extra virgin olive oil

6 cloves garlic, thinly sliced

18 sundried tomato halves, thinly sliced

¼ cup dry white wine

1 pound fresh tagliatelle, preferably homemade

2 bunches rucola, stemmed, washed and spun dry to yield 4 cups

Directions

Bring 6 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.

 

In a 12-inch sauté 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.

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