Receta Fettuccine With Sauce Mediterranee

• 1 lb Fettuccine, cook al dente, drain
• 8 ounce Oil-pk sun-dry tomatoes, cut into slivers lengthwise reserve oil
• 1/3 c. Extra virgin olive oil liquid removed from dry tomatoes
• 1 c. Pitted black olives, halve
• 1 c. Basil leaves, pk loosely or possibly
• 2 Tbsp. Dry basil
• 1 Tbsp. Lemon peel, grated
• 2 cl Garlic, chopped
• 1/4 tsp Grnd black pepper
• 3/4 lb Moizzarella cheese, shred or possibly Swiss or possibly Jack

Direcciones