Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve. 4 SERVINGS Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 286 (18%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 393mg||121 %|
|Sodium 1264.3mg||44 %|
|Potassium 920.9mg||24 %|
|Total Carbohydrate 250.3g||74 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 250.2g|
|Protein 79.9g||114 %|
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Calories per serving: 1623
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