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
1/4 cup Mixed Parmesan & Romano cheese
2 tbsp Chopped parsley
1 tbsp Caribe (crushed N. New Mexico hot red chile)
2 Cloves garlic, minced
1 tbsp Fresh lemon juice
8 oz Dried taglierini
Salt & freshly ground black pepper to taste
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Lift tomatoes from cup; cut in 1/8-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).
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