Recipe - Fettuccine With Sauce Mediterranee

Waldine Van Geffen VGHC42A
1 pound Fettuccine; cook al dente,
drain
8 ounce Oilpk sundried tomatoes;
cut into slivers lengthwise
reserve oil
1/3 cup Olive oil drained from dried
tomatoes
1 cup Pitted black olives; halve
1 cup Basil leaves; pack loosely or
2 tablespoon Dried basil
1 tablespoon Lemon peel; grated
2 cl Garlic; minced
One fourth teaspoon Ground black pepper
Three fourths pound 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini