Recipe - Tasty Tomato Taglierini

1 cup Sundried tomatoes in oil
(to measure; spoon tomatoes
in 1cup measuring cup;
then fill to brim with oil
from tomatoes)
2 Eggs
One fourth cup Mixed Parmesan & Romano
cheese
2 tablespoon Chopped parsley
1 tablespoon Caribe (crushed N. New
Mexico hot red chile)
2 Cloves garlic; minced
1 tablespoon Fresh lemon juice
8 ounce Dried taglierini
Salt & freshly ground black
pepper to taste

Lift tomatoes from cup; cut in 1/8inch 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.