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Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes (Mario Batali) Recipe

Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes (Mario Batali) Recipe

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Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes (Mario Batali)

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Ingredients

Count

Nutrition

699

Calories

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Ingredients:

Serving

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 lb 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	698.55 Kcal (2925 kJ)
Calories from fat	317.6 Kcal
		% Daily Value*
Total Fat	35.29g	54%
Sodium	2.09mg	0%
Potassium	28.77mg	1%
Total Carbs	76.75g	26%
Sugars	0.19g	1%
Dietary Fiber	0.09g	0%
Protein	16.14g	32%
Vitamin C	1.4mg	2%
Iron	0.1mg	1%
Calcium	9.5mg	1%

Amount Per 100 g
Calories	430.84 Kcal (1804 kJ)
Calories from fat	195.88 Kcal
		% Daily Value*
Total Fat	21.76g	54%
Sodium	1.29mg	0%
Potassium	17.74mg	1%
Total Carbs	47.34g	26%
Sugars	0.12g	1%
Dietary Fiber	0.06g	0%
Protein	9.96g	32%
Vitamin C	0.9mg	2%
Iron	0.1mg	1%
Calcium	5.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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