12 oz. fettuccine, cooked and drained
1 tbsp. olive oil
4 cloves garlic
1 c. black olives, halved
24-30 sun dried tomato halves
1 tsp. dried oregano
8 oz. grated feta or Mozzarella cheese

Soften tomato halves by placing in boiling water for 3 minutes; drain well. Cut tomato halves in strips. Heat oil in large skillet, add garlic and saute for 2 minutes. Add olives and tomatoes and oregano. Cook 2 more minutes. Add grated cheese and pasta. Mix and thoroughly blend, then serve.