- 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
- 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.