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Tasty Tomato Taglierini

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

A totally sunny experience! The blissful flavor of sun-dried tomatoes is even more tempting when spiced.

Makes2 to 4 servings

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecheesy, herby, hot & spicy, savory, tangy, umami

Type of Dishdry pasta

Ingredients

  • 1 cup sun-dried tomatoes in oil
  • 2 eggs
  • ¼ cup mixed freshly grated Romano cheese and Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon caribe (crushed Northern New Mexico red chile) or Italian crushed hot red pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 8 ounces dried taglierini pasta
  • Salt, if desired
  • Freshly ground black pepper, to taste

Instructions

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.

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