Tagliarini with marinated dried tomatoes

Yield: 4 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
½ cup Oil-pk sun-dried tomatoes; cut into 1/8\" strips reserve the oil
½ cup Parmesan cheese; grated
½ cup Parsley; chop fine
2 cloves Garlic; minced
1 tablespoon Lemon juice
8 ounces Tagliarini; cook al dente
\N \N Salt and pepper to taste

In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv)

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