Name: Tasty Tomato Taglierini
Ingredients: 1 c 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 c Mixed Parmesan & Romano cheese; 2 tb Chopped parsley; 1 tb Caribe (crushed N. New Mexico hot red chile); 2 Cloves garlic; minced; 1 tb Fresh lemon juice; 8 oz Dried taglierini; Salt & freshly ground black pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pasta	2	Servings

INGREDIENTS

1	c	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	c	Mixed Parmesan & Romano cheese
2	tb	Chopped parsley
1	tb	Caribe (crushed N. New Mexico hot red chile)
2		Cloves garlic; minced
1	tb	Fresh lemon juice
8	oz	Dried taglierini
		Salt & freshly ground black pepper to taste

INSTRUCTIONS

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).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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