Fettuccine with sauce mediterranee
Yield: 6 Servings -Wa
Ingredients:
- 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
Instructions:
-Swiss or Jack Combine all ingredients except pasta. Toss sauce with pasta and serve at once. Source: The Sonoma Dried Tomato Cookbook (wrv)
