-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)