www.FredericksburgParent.NET 11
INGREDIENTS:
4 tablespoons butter, divided
5 cloves garlic, peeled
1 tablespoon olive oil
One pound fresh spinach tagliatelle (or other flat
pasta such as fettucine)
½ cup black olives, sliced
Approximately ¼ cup sun-dried tomatoes, packed
in oil and roughly chopped or sliced
Salt and pepper, to taste
DIRECTIONS:
1. Heat oven to 350 F.
2. Place peeled garlic cloves in a small roasting pan
or oven-safe dish and drizzle a tablespoon of oil
on them, tossing gently. Place in preheated oven
and roast approximately 20 minutes, or until lightly
browned and sweetly fragrant. When cooled slightly,
give cloves a rough chop.
3. Cook tagliatelle according to package directions,
seasoning the cooking water with salt. Drain and set
aside.
4. Meanwhile, heat remaining oil in a sauté pan.
Sauté garlic, olives, and sun-dried tomatoes about
5 minutes, or until fragrant and softened slightly.
Season with salt and pepper.
5. Toss the drained tagliatelle with the olive/garlic
mixture, gently tossing until all pasta is coated and
loosened. Season with more salt and pepper if
necessary. Enjoy!
Debra's Roasted Garlic,
Sun-Dried Tomato and
Olive Tagliatelle
