Fettuccine with Sauce Mediterranee
| Yield: | 6 Servings |
| Categories: | Pasta, Sauces, Cheese |
| -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 |
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