Fettuccine With Sauce Mediterranee
pasta, sauces/dips
1 lb fettuccine; cook al dente, drain
8 oz oil-pk sun-dried tomatoes; cut into slivers lengthwi
1/3 cup olive oil drained from dried tomato; es
1 cup pitted black olives; halve
1 cup basil leaves; pk loosely or
2 tablespoon dried basil
1 tablespoon lemon peel; grated
2 centiliter garlic; minced
1/4 teaspoon 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)
Yield: 6 servings
