Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
1 lb Fettuccine; cook al dente,
-drain
8 oz Oil-pk sun-dried tomatoes;
-cut into slivers lengthwise
-reserve oil
1/3 c Olive oil drained from dried
-tomatoes
1 c Pitted black olives; halve
1 c Basil leaves; pk loosely or
2 tb Dried basil
1 tb Lemon peel; grated
2 cl Garlic; minced
1/4 ts Ground black pepper
3/4 lb Moizzarella cheese; shred or
-Swiss or Jack

Combine all ingredients except pasta. Toss sauce with pasta and serve
at once. Source: The Sonoma Dried Tomato Cookbook (wrv)

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