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Fresh Tagliatelle With Garlic, Rucola & Sun

Fresh Tagliatelle With Garlic~ Rucola & Sun recipe image
This vibrant fresh tagliatelle dish is a celebration of simple, high-quality ingredients. The bright, peppery bite of fresh rucola (arugula) pairs beautifully with the intense sweetness of sun-dried tomatoes and the aromatic warmth of thinly sliced garlic. Tossed in extra virgin olive oil, the pasta achieves a silky texture without heavy cream sauces. It is the perfect weeknight dinner: quick to prepare, visually stunning, and deeply satisfying. Whether served as a light main course or a substantial side, this Mediterranean-inspired meal brings restaurant-quality flavor to your home table with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 271.9
Dietary: Vegan, Vegetarian
Description
This vibrant fresh tagliatelle dish is a celebration of simple, high-quality ingredients. The bright, peppery bite of fresh rucola (arugula) pairs beautifully with the intense sweetness of sun-dried tomatoes and the aromatic warmth of thinly sliced garlic. Tossed in extra virgin olive oil, the pasta achieves a silky texture without heavy cream sauces. It is the perfect weeknight dinner: quick to prepare, visually stunning, and deeply satisfying. Whether served as a light main course or a substantial side, this Mediterranean-inspired meal brings restaurant-quality flavor to your home table with minimal effort.
Ingredients
  • 1/2 cup Extra virgin olive oil
  • 6 cloves Garlic, thinly sliced
  • 18 halves Sun-dried tomatoes
  • 1/4 cup Dry white wine
  • 1 lb Fresh Tagliatelle
  • 2 bunches Rucola (Arugula), stemmed, washed and spun dry
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Cook the fresh tagliatelle according to package instructions until al dente, reserving about 1/2 cup of pasta water before draining.
  3. 3
    While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
  4. 4
    Add the thinly sliced garlic and cook gently until fragrant and just beginning to turn golden, being careful not to burn it.
  5. 5
    Add the sun-dried tomatoes and white wine to the skillet, increasing heat to medium.
  6. 6
    Simmer for 2-3 minutes until the wine reduces slightly and the flavors meld.
  7. 7
    Add the drained hot pasta to the skillet with the garlic and tomatoes.
  8. 8
    Toss vigorously to coat the pasta evenly in the oil and sauce, adding a splash of reserved pasta water if needed to loosen the mixture.
  9. 9
    Remove from heat and immediately toss in the fresh rucola.
  10. 10
    Serve immediately while the rucola is slightly wilted but still vibrant.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 271.9kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the garlic; it can turn bitter if it burns. Keep the heat low when frying it.

If using oil-packed sun-dried tomatoes, pat them dry before adding to prevent the sauce from becoming too oily.

Fresh pasta cooks much faster than dried, usually in 2-4 minutes. Watch it closely.

For added protein, you can stir in toasted pine nuts or pumpkin seeds just before serving.

This dish is best served immediately as the rucola will continue to wilt and darken if left to sit.

Keywords: tagliatelle, pasta, arugula, rucola, garlic, sun-dried tomatoes, olive oil, vegan, vegetarian, mediterranean, quick dinner, fresh pasta, easy recipe, healthy, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/fresh-tagliatelle-with-garlic-rucola-sun/