Lift tomatoes from cup, and cut in 1/8-inch-wide slivers. In serving bowl, whisk together eggs, slivered tomatoes and their oil, cheeses, parsley, caribe or crushed red pepper, garlic, and 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, and lift with 2 forks to mix. Season with salt, if desired, and pepper. Serve immediately.