Vermicelli with no-cook tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 2 | Eggs | |
| ½ | cup | Oil-pk sun-dried tomatoes; slivered |
| ¼ | cup | Olive oil from tomatoes; or 1/2 c |
| ½ | cup | Parmesan; fresh grated |
| ½ | cup | Parsley; chopped |
| 2 | cloves | Garlic; minced |
| 1 | tablespoon | Lemon juice |
| 8 | ounces | Vermicelli or thin spaghetti cooked al dente |
| Salt and pepper | ||
Directions
In a serving bowl, whisk together the eggs, tomatoes, oil, cheese, parsley, garlic and lemon juice. While the pasta is still hot, add to the egg mixture. Toss well to coat the pasta with the sauce. Season with salt and pepper. Serve hot. Source: Sun-Dried Tomatoes!! (wrv)