Title: Vermicelli with NoCook Tomato Sauce
Categories: Pasta
Yield: 4 Servings
| 2 | | Eggs |
| 1/2 | c | Oil-pk sun-dried tomatoes; slivered |
| 1/4 | c | Olive oil from tomatoes; or 1/2 c |
| 1/2 | c | Parmesan; fresh grated |
| 1/2 | c | Parsley; chopped |
| 2 | cl | Garlic; minced |
| 1 | tb | Lemon juice |
| 8 | oz | Vermicelli or thin spaghetti cooked al dente |
| | | Salt and pepper |
In a serving bowl, whisk together the eggs, tomatoes, oil, cheese, parsley,
garlic and lemon juice. While the pasta is still hot, add to the egg
mixture. Toss well to coat the pasta with the sauce. Season with salt and
pepper. Serve hot. Source: Sun-Dried Tomatoes!! (wrv)