Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           extra-virgin olive oil
   6                    garlic cloves -- thinly sliced
  18                    sundried tomato halves -- thinly sliced
     1/4  cup           dry white wine
   1      pound         fresh tagliatelle -- preferably homemade
   2      bunches       rucola - -- (4 cups yield),
                        -- stemmed, washed,
                        -- and spun dry

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5680)