-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
  Combine all ingredients except pasta. Toss sauce with
  pasta and serve at once. Source: The Sonoma Dried
  Tomato Cookbook (wrv)