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Vermicelli with No-Cook Tomato Sauce

2 large eggs
1/2 cup sundried tomatoes slivered
1/4 cup olive oil
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 cup parsley leaves chopped
2 cloves garlic minced
1 tablespoon lemon juice
8 ounces vermicelli pasta cooked al dente
1 x salt and black 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: recipeland.com