Tasty tomato taglierini
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sun-dried tomatoes in oil (to measure; spoon tomatoes in 1-cup measuring cup; then fill to brim with oil from tomatoes) |
| 2 | Eggs | |
| 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 | ||
Directions
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, .