| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Cheese, Pasta, Sauces, Sun-dried, Wrv |
6 |
Servings |
INGREDIENTS
|
|
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 |
T |
Dried basil |
| 1 |
T |
Lemon peel, grated |
| 2 |
|
Garlic, minced |
| 1/4 |
t |
Ground black pepper |
| 3/4 |
lb |
Moizzarella cheese, shred or |
|
|
Swiss or Jack |
INSTRUCTIONS
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
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