|1 cup||Sun-dried tomatoes in oil (to measure; spoon tomatoes in 1-cup measuring cup; then fill to brim with oil from tomatoes)|
|¼ cup||Mixed Parmesan & Romano cheese|
|2 tablespoons||Chopped parsley|
|1 tablespoon||Caribe (crushed N. New Mexico hot red chile)|
|2||Cloves garlic; minced|
|1 tablespoon||Fresh lemon juice|
|8 ounces||Dried taglierini|
|Salt & freshly ground black pepper to taste|
Lift tomatoes from cup; cut in ⅛-inch wide slivers. In a serving bowl, whisk together eggs, slivered tomatoes & their oil, cheeses, parsley, caribe or crushed red pepper, garlic & lemon juice until blended. Following package directions, cook taglierini in boiling water just until tender to bite; drain well. Add drained pasta to egg mixture; lift with 2 forks to mix. Season with salt & pepper. Makes 2 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day