Tasty tomato taglierini

Yield: 2 Servings

Measure 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

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, .

Similar recipes