Fettuccine with Sauce Mediterranee

-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)